Cranberry Pancakes

Home Recipes Cranberry Pancakes

American

Breakfast

Main dish-vegetarian

20m Prep Time

Description

Start your day off right with these easy pancakes, where tart berry goodness meets fluffy breakfast perfection. Cranberries pack a powerful punch of heart-healthy compounds and immune-supporting nutrients, making this breakfast both delicious and nutritious. The vibrant berries add a delightful tang that perfectly balances the warm, golden pancakes and sweet maple syrup.

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
⅛ teaspoon ground nutmeg or ¼ teaspoon vanilla extract
6 tablespoons nonfat milk
2 tablespoons pasteurized egg substitute , such as Egg Beaters
1 ½ teaspoons walnut or canola oil

Instructions

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.

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.

Calories

201kcal

Fat

Saturated Fat

Monounsaturated Fat

Cholesterol

1mg

Sodium

317mg

Carbohydrates

34g

Dietary Fiber

Added Sugars

Total Sugars

10g

Protein

Potassium

209mg

Download our Quick Heart Healthy Dinners Cookbook

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