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Cranberry Pancakes Recipe


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     Cranberry Pancakes

Category   Breakfast - Brunch
Sub Category   None
Servings   2
Preptime   20 minutes

1/2 cup fresh cranberries
1/4 cup all purpose flour
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

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

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