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Cook Time:20 minsTotal Time:20 minsServings:2Yield:2 servings, pancakes eachJump to Nutrition Facts
Cook Time:20 minsTotal Time:20 minsServings:2Yield:2 servings, pancakes each
Cook Time:20 mins
Cook Time:
20 mins
Total Time:20 mins
Total Time:
Servings:2
Servings:
2
Yield:2 servings, pancakes each
Yield:
2 servings, pancakes each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupfresh cranberries¼cupall-purpose flour2tablespoonsplus2teaspoonswhole-wheat flour1tablespoonyellow cornmeal1tablespoonsugar½teaspoonbaking powder⅛teaspoonsalt1/8teaspoonground nutmeg, or1/4teaspoonvanilla extract6tablespoonsnonfat milk2tablespoonspasteurized egg substitute, such as Egg Beaters1½teaspoonswalnut or canola oil
Cook Mode(Keep screen awake)
Ingredients
½cupfresh cranberries
¼cupall-purpose flour
2tablespoonsplus2teaspoonswhole-wheat flour
1tablespoonyellow cornmeal
1tablespoonsugar
½teaspoonbaking powder
⅛teaspoonsalt
1/8teaspoonground nutmeg, or1/4teaspoonvanilla extract
6tablespoonsnonfat milk
2tablespoonspasteurized egg substitute, such as Egg Beaters
1½teaspoonswalnut or canola oil
DirectionsBring 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.Originally appeared: EatingWell Magazine, November/December 2007
Directions
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.
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.
Originally appeared: EatingWell Magazine, November/December 2007
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Nutrition Facts(per serving)201Calories5gFat34gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
