CRANBERRY PANCAKES
Steps:
- 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. Recipe reprinted by permission of © EatingWell Magazine. All rights reserved. Nutrition Information 2 servings, 2 pancakes each - Facts Per Serving: Calories: 189 Fat. Total: 4g Carbohydrates, Total: 34g Cholesterol: 1mg Sodium: 336mg Protein: 6g Fiber: 3g % Cal. from Fat: 19% Fat, Saturated: 0g
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