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.
- 1/2 cup fresh cranberries
- 1/4 cup all-purpose flour
- 2 tablespoons plus 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 or canola oil
Bring 2 inches of water to a boil in a small saucepan. Add the cranberries; boil for 2 minutes. Drain and cool for 5 minutes.
Meanwhile, whisk the all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
Whisk the 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
189 calories; 4g total fat; 0g total saturated fat; 1mg cholesterol; 336mg sodium; 34g carbohydrates; 3g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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