Cranberry Pancakes

READY IN: 30mins
SERVES: 2
YIELD: 4 pancakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring 2 inches of water to 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 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.
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