Cranberry Pancakes

By ryanmmurano

A delicious breakfast recipe that takes care of leftover cranberry from Thanksgiving!

Cranberry Pancakes
Ingredients
  • 1/2 cup fresh cranberries or cranberry sauce

  • 1/4 cup all-purpose flour

  • 2 tablespoons plus 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 or canola oil

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.


Nutritional Facts

Servings
2
Calories - 189
Carbohydrates - 34g
Saturated Fat - 0g
Protein - 6g
Sodium - 336mg
Dietary Fiber - 3g

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5 replies

Type1Lou
Type1Lou 2015-01-27 08:56:29 -0600 Report

I question the carbohydrate count noted since one of the ingredients is "1/2 cup fresh cranberries or cranberry sauce." 1/2 cup of fresh cranberries has 6 grams of carb vs 22 grams of carb for 1 slice of canned cranberry sauce…which was used in the nutritional info presented? Way too high carb for me anyway and won't be on my menu.

Bronzepony4u
Bronzepony4u 2015-01-18 23:35:46 -0600 Report

Come on now. This is a red-flag. trying to help or kill us? This is no way a "healthy" recipe. Really… very disappointed.

Bronzepony4u
Bronzepony4u 2015-01-18 23:35:40 -0600 Report

Come on now. This is a red-flag. trying to help or kill us? This is no way a "healthy" recipe. Really… very disappointed.

Bronzepony4u
Bronzepony4u 2015-01-18 23:35:27 -0600 Report

Come on now. This is a red-flag. trying to help or kill us? This is no way a "healthy" recipe. Really… very disappointed.

dotty620
dotty620 2014-11-27 22:18:02 -0600 Report

This recipe is NOT DIABETIC FRIENDLY. If I were to make this recipe, it would cause a major blood sugar spike. The cranberries—canned cranberries are loaded with sugar. The flour converts to glucose in the blood. A better choice would be to make a low glycemic index flour alternative: almond flour, coconut flour and guar gum to substitute for the lack of gluten. Almonds and coconut have a low glycemic index and are an excellent choice for gluten sensitive, allergy driven diabetics.

The recipe also lists sugar…Hello! We are diabetics! Sugar is a poison to our bodies! Stevia and coconut palm sugar both have a low glycemic index and satisfy the "sweet" tooth.

The next point is the use of "egg beaters". Why not use two natural eggs, since their glycemic index is "0", while egg beaters is loaded with chemicals—potentially creating an allergic response. Isn't natural better?

The oil suggested: Walnut or canola oil. Canola oil is a poor choice for diabetics. It is made from rape seed and can be an allergic to sensitive individuals. Walnut is a good choice as is coconut oil or olive oil.

Your editors can do better!

Dorothy Carlson