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    You are in: Home / Recipes / Cranberry Wheat Pancakes Recipe
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    Cranberry Wheat Pancakes

    Cranberry Wheat Pancakes. Photo by MarraMamba

    1/1 Photo of Cranberry Wheat Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    24 mins

    20 mins

    4 mins

    justcallmetoni's Note:

    Six family members stayed with me over the Christmas holiday and I was looking for recipes that were festive but also in keeping with my own healthful approach to cooking; and this dish manages to do both well. A lovely addition to your fall breakfast or brunch menu, this is my rendition of a recipe from BHG. As presented, this is 4 points per serving.

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    Units: US | Metric


    • 1 teaspoon finely shredded orange peel
    • 1 cup orange juice
    • 1/3 cup water
    • 1 -2 tablespoon sugar (I prefer less sweet)
    • 2 tablespoons snipped dried cranberries (optional)
    • 1 tablespoon cornstarch



    1. 1
      For orange sauce, combine the water and corn starch in a small bowl until it forms a slurry. Combine slurry in a small saucepan with 1 teaspoon orange peel, the orange juice, 1-2 tablespoons sugar, and 2 tablespoons snipped dried cranberries (if desired), and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat and set aside. (Note: If you are replacing the sugar with Splenda, add it after cooking the sauce.)
    2. 2
      For pancakes, in a large bowl combine the whole wheat flour, all-purpose flour, brown sugar sugar, baking powder, salt, cinnamon, ginger and finely chopped cranberries.
    3. 3
      In another bowl combine evaporated milk, skim milk, egg whites, vegetable oil, vanilla, and orange zest.
    4. 4
      Add all at once, add the wet ingredients to flour mixture. Stir just until moistened (batter should be slightly lumpy).
    5. 5
      Coat a griddle or heavy skillet with cooking spray. Preheat over medium-high heat. For each pancake, pour about 2 tablespoons batter onto hot griddle or skillet. Spread batter into a circle about 2 - 2 1/2 inches in diameter. Cook over medium heat about 1-2 minutes on each side or until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry.
    6. 6
      Serving: 4 pancakes plus about 3 tablespoons syrup.

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    Ratings & Reviews:

    • on February 20, 2011


      These were great! I have to admit though, I only made the pancakes, not the syrup. I used a white whole wheat flour for both flours, only a tablespoon of oil, low-fat evaporated milk, and no additional skim milk. I would definitely make these again, the flavors where great.

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    • on January 01, 2008


      I loved these, they were a bright flavor on a snowy day and just over all a great pancake. Next time though i will add more cranberries, they seemed to get lost under the orange sauce or perhaps use fresh/frozen cranberries in the sauce to make it less of an orange sauce and more cranberry .

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    • on November 17, 2007


      I almost didn't make these as I did not have orange zest and I am sure that will make them even more yummy! I changed up the recipe a bit, I used 1/4 cup applesauce instead of the eggs and I used soy milk instead of the evaporated skim milk and milk. I found that I needed 2 cups of milk for this recipe and the batter was still thick but that is how I like mine. These are fabulous, they are so soft and fluffy and they are definitely a fall recipe, I think that it would be wonderful made with other dried fruits. Thanks again for sharing this recipe!!!

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    Nutritional Facts for Cranberry Wheat Pancakes

    Serving Size: 1 (191 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 240.0
    Calories from Fat 34
    Total Fat 3.8 g
    Saturated Fat 0.6 g
    Cholesterol 2.7 mg
    Sodium 475.6 mg
    Total Carbohydrate 41.8 g
    Dietary Fiber 2.9 g
    Sugars 15.5 g
    Protein 10.5 g

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