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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • 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
    14%
    Total Fat 3.8 g
    5%
    Saturated Fat 0.6 g
    3%
    Cholesterol 2.7 mg
    0%
    Sodium 475.6 mg
    19%
    Total Carbohydrate 41.8 g
    13%
    Dietary Fiber 2.9 g
    11%
    Sugars 15.5 g
    62%
    Protein 10.5 g
    21%

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