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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. 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.
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