Cranberry Pancakes Recipe

Name: Cranberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh cranberries; 1/4 cup all-purpose flour; 2 tablespoons whole wheat flour; 2 teaspoons whole wheat flour; 1 tablespoon yellow cornmeal; 1 tablespoon sugar; 1/2 teaspoon baking powder; 1/8 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 1/2 teaspoons walnut oil or 1 1/2 teaspoons canola oil

Servings: persons

1/2 cup fresh cranberries
1/4 cup all-purpose flour
2 tablespoons whole wheat flour
2 teaspoons whole wheat flour
1 tablespoon yellow cornmeal
1 tablespoon sugar
1/2 teaspoon baking powder
1/8 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 1/2 teaspoons walnut oil or 1 1/2 teaspoons canola oil

1
Bring 2 inches of water to boil in a small saucepan. Add cranberries, boil for 2 minutes. Drain and cool for 5 minutes.
2
Meanwhile, whisk all-purpose flour, whole wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
3
Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
4
Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.
5
Coat a griddle or 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.

121

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup fresh cranberries, 1/4 cup all-purpose flour, 2 tablespoons whole wheat flour, 2 teaspoons whole wheat flour, and more.

Yes, Cranberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Pancakes

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