Cranberry Pancakes

Name: Cranberry Pancakes
Total time: 20 min
Ingredients: ½ cup fresh cranberries; ¼ cup all-purpose flour; 2 tablespoons plus 2 teaspoons whole-wheat flour; 1 tablespoon yellow cornmeal; 1 tablespoon sugar; ½ teaspoon baking powder; ⅛ teaspoon salt; 1/8 teaspoon ground nutmeg, or 1/4 teaspoon vanilla extract; 6 tablespoons nonfat milk; 2 tablespoons pasteurized egg substitute, such as Egg Beaters; 1 ½ teaspoons walnut or canola oil

4 Ratings
4 Reviews

Start your day off right with these easy pancakes, packed with cranberry's sour spike. One of you can make the coffee and heat the maple syrup while the other makes the pancakes. It's instant relationship bliss.

EatingWell Test Kitchen

Source: EatingWell Magazine, November/December 2007

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Recipe Summary

total:

20 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
Bring 2 inches of water to a boil in a small saucepan. Add cranberries; boil for 2 minutes. Drain and cool for 5 minutes.

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Step 2
Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
Step 3
Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
Step 4
Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.
Step 5
Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.

Nutrition Facts

Serving Size:

2 pancakes

Per Serving:

201 calories; protein 6.8g; carbohydrates 34.2g; dietary fiber 2.9g; sugars 9.8g; fat 4.6g; saturated fat 0.5g; cholesterol 1.1mg; vitamin a iu 174.6IU; vitamin c 3.3mg; folate 55.7mcg; calcium 140.3mg; iron 1.8mg; magnesium 30.3mg; potassium 209mg; sodium 316.7mg; thiamin 0.2mg; added sugar 6g.

Exchanges:

2 starch, 1 fat

4 Ratings

5 star values: 1
4 star values: 2
3 star values: 1
2 star values: 0
1 star values: 0

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nfash

01/07/2012

A little bland While I really liked the smaller portions, I thought the pancakes could have used more flavor. Next time I might add some lemon zest and some more cranberries. Pros: Healthy

EatingWell Member

02/19/2011

Very easy weekend brunch Used a real egg instead of egg beater. (measured 2 TBSP) Also substituted apple sauce for the oil. I used 2 tsp instead of 1.5. It turned out very good. It was a rather tart pancake but good flavor. I didn't chop the cranberry like the recipe said but they were small enough without chopping. Pros: Easy to make

yuki@legako.net

02/19/2011

Very easy weekend brunchUsed a real egg instead of egg beater. (measured 2 TBSP)Also substituted apple sauce for the oil. I used 2 tsp instead of 1.5. It turned out very good. It was a rather tart pancake but good flavor. I didn't chop the cranberry like the recipe said but they were small enough without chopping.Pros: Easy to make

EatingWell User

09/25/2009

I had a small amount of chopped pecans leftover, so I decided to add them to the batter - I loved the crunchy texture it added to the pancakes. Overall, great recipe. Deena, Cornville, AZ

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Cranberry Pancakes

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Recipe Summary

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Cranberry Pancakes

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Cranberry Pancakes

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Nutrition Facts

Reviews (4)

All Reviews for Cranberry Pancakes