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
-
1/8 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 neutral oil, such as canola or avocado
Directions
-
Bring 2 inches of water to a 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 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.
