INGREDIENTS
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
DIRECTIONS
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.
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 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
Calories 189, Total Fat 4 g, Monounsaturated Fat 1 g, Cholesterol 1 mg, Sodium 336 mg, Carbohydrate 34 g, Fiber 3 g, Protein 6 g, Potassium 185 mg.
Servings: 2 servings, 2 pancakes each Recipe courtesy of Chalene Johnson!!
Size Small
Size Medium
