Cranberry Pancakes

Total Time: 20 min

Ingredients:

1/2 cup(s) fresh cranberries

1/4 cup(s) all-purpose flour

2 cup(s) whole-wheat flour

1 tablespoon(s) yellow cornmeal

1 tablespoon(s) sugar

1/2 teaspoon(s) baking powder

1/8 teaspoon(s) salt

1/8 teaspoon(s) ground nutmeg, or 1/4 teaspoon vanillaextract

6 tablespoon(s) nonfat milk

2 tablespoon(s) pasteurized egg substitute, such as Egg Beaters

1 1/2 teaspoon(s) 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.

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