Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, November/December 2007


Recipe Summary

20 mins


Ingredient Checklist


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

  • Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.

  • Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.

  • Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.

  • 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

2 pancakes
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.

2 starch, 1 fat