Breakfast Easy Cranberry Pancakes
It is an easy and simple recipe, these lovely pancakes give you the nutrition of the morning, and only spend you about 20 minutes, you can serve with hot coffee, milk or tea, drizzling maple syrup on top.
Ingredients
| ⅔ | cup |
cranberries
fresh or frozen |
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | tablespoons |
whole-wheat pastry flour
or whole wheat flour |
|
| 2 | teaspoons |
whole-wheat pastry flour
or whole wheat flour |
|
| 2 | tablespoons |
cornmeal
yellow |
|
| 1 | tablespoon |
honey
or sugar |
|
| ½ | teaspoon |
baking powder
|
|
| 1 | pinch |
salt
|
* |
| 1 | pinch |
nutmeg
|
* |
| ¼ | teaspoon |
vanilla extract
|
|
| 6 | tablespoons |
milk, 1%
or nonfat |
* |
| 1 | large |
eggs
|
|
| 1 ½ | teaspoons |
canola oil
|
Directions
Bring about 2 inches of water to a boil in a small saucepan.
Add cranberries, boil for 1½ minutes.
Drain and cool for about 5 minutes.
Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, honey(or sugar), baking powder, salt and nutmeg in a large bowl.
Whisk milk, egg, oil and vanilla in a small bowl until combined.
Stir drained cranberries into the milk mixture and combine well.
Stir the milk mixture into the dry ingredients just until combined.
Coat a large nonstick skillet pan with cooking spray or 1 teaspoon canola oil, heat over medium heat.
Using ¼ cup of batter for each pancake, cook 2 pancakes at one time until bubbles dot the surface, 3 minutes.
Turn over the pancakes and continue cooking until browned, 2 minutes or more.
Repeat with the remaining batter.
Make 4 pancakes.
Serve warm.
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Nutrition Facts
Serving Size 111g (3.9 oz)
