Cranberry Pancakes

I found this recipe in the November/ December 2007 Eating Well magazine. Cranberries may help arteries remain healthfully elastic and may prevent unnecessary clotting. Cranberries can also promote a healthy urinary tract and may inhibit dental plaque.

• Ready In: 30 mins
• Serves: 2
• Yields: 4 pancakes

Ingredients

• 1⁄2 cup fresh cranberries
• 1⁄4 cup all-purpose flour
• 2  tablespoons whole wheat flour
• 2  teaspoons whole wheat flour
• 1  tablespoon yellow cornmeal
• 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, such as Egg Beaters
• 1 1⁄2 teaspoons walnut oil or 1 1⁄2 teaspoons canola oil

Directions

1. Bring 2 inches of water to boil in a small saucepan. Add cranberries, boil for 2 minutes. Drain and cool for 5 minutes.
2. Meanwhile, whisk all-purpose flour, whole wheat flour, cornmeal, sugar, baking powder, salt and nutmeg (if using) in a large bowl.
3. Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
4. Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined.
5. Coat a griddle or 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.