Cranberry Pancakes

Low Sodium Low Potassium Low Phosphorus Low Protein Vegetarian Diabetes-Friendly Heart Healthy No Shellfish American Breakfast

Cranberry Pancakes

Low Sodium Low Potassium Low Phosphorus Low Protein Vegetarian Diabetes-Friendly Heart Healthy No Shellfish American Breakfast
2 servings, 2 pancakes each
Prep time: 20 minutes
Total time: 20 minutes

Description

Start your day off right with these easy pancakes, packed with cranberry’s sour spike. One of you can make the coffee and heat the maple syrup while the other makes the pancakes. It’s instant relationship bliss.

Directions

  1. Bring 2 inches of water to a 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 large 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.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories201 cal
  • Total Fat4.6 g
  • Saturated Fat0.5 g
  • Cholesterol1 mg
  • Sodium317 mg
  • Carbohydrate Total34.1 g
  • Protein6.8 g
  • Phosphorus155 mg
  • Potassium209 mg
  • Fiber2.7 g
  • Calcium140 mg

Ingredients

  • ½ cup fresh cranberries
  • ¼ cup all-purpose flour
  • 2 tablespoons plus 2 teaspoons whole-wheat flour
  • 1 tablespoon yellow cornmeal
  • 1 tablespoon sugar
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground nutmeg, or 1/4 teaspoon vanilla extract
  • 6 tablespoons nonfat milk
  • 2 tablespoons pasteurized egg substitute, such as Egg Beaters
  • 1½ teaspoons walnut or canola oil

Ingredients

  • ½ cup fresh cranberries
  • ¼ cup all-purpose flour
  • 2 tablespoons plus 2 teaspoons whole-wheat flour
  • 1 tablespoon yellow cornmeal
  • 1 tablespoon sugar
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground nutmeg, or 1/4 teaspoon vanilla extract
  • 6 tablespoons nonfat milk
  • 2 tablespoons pasteurized egg substitute, such as Egg Beaters
  • 1½ teaspoons walnut or canola oil
  • ½ cup fresh cranberries
  • ¼ cup all-purpose flour
  • 2 tablespoons plus 2 teaspoons whole-wheat flour
  • 1 tablespoon yellow cornmeal
  • 1 tablespoon sugar
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground nutmeg, or 1/4 teaspoon vanilla extract
  • 6 tablespoons nonfat milk
  • 2 tablespoons pasteurized egg substitute, such as Egg Beaters
  • 1½ teaspoons walnut or canola oil

Description

Start your day off right with these easy pancakes, packed with cranberry’s sour spike. One of you can make the coffee and heat the maple syrup while the other makes the pancakes. It’s instant relationship bliss.

Directions

  1. Bring 2 inches of water to a 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 large 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.
© Meredith Operations Corporation. All rights reserved. Used with permission.