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Breakfast Easy Cranberry Pancakes

 
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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.

Yield

2

servings

Prep

8

min

Cook

8

min

Ready

18

min

Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 111g (3.9 oz)
Amount per Serving
Calories 23924% of calories from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 40mg 2%
Total Carbohydrate 13g 13%
Dietary Fiber 3g 12%
Sugars g
Protein 13g
Vitamin A 3% Vitamin C 8%
Calcium 4% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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