2 tablespoons plus two teaspoons whole wheat flour
-
1 tablespoon yellow corn meal
-
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
-
1 1/2 teaspoons walnut or canola oil
Instructions
Bring 2 inches of water to a boil in a small saucepan. Add cranberries; boil for 2 minutes. drain and cool 5 minutes.
meanwhile, whisk flours, cornmeal, sugar, baking powder, salt and nutmeg 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 griddle or nonstick skillet with cooking spray; heat over medium heat. using 1/4 of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2-3 minutes. flip and continue cooking until browned, 1-2 minutes more. Repeat with remaining batter.
Serving
Suggestions
Good with walnuts in them as well.
Originally Submitted
5/17/2008
0 Out of 5 from
0 reviews
Enjoy this Cranberry Pancakes recipe featured on DesktopCookbook. You can add this Cranberry Pancakes recipe to your own private online cookbook.
Home
Tell
a Friend
Copyright © 2002 - 2011 DesktopCookbook. All rights reserved.
Developed by