Farmers Market to Table

Fresh Cranberry Pancakes

July 3, 2018


Fresh Cranberry Pancakes

Makes 4 pancakes
Prep/cooking time: Approximately 20 minutes


1/2 cup fresh cranberries
1/4 cup all-purpose flour
3 tbsp. whole-wheat flour
1 tbsp. yellow cornmeal
1/2 tsp. baking powder
Pinch of salt
1/8 tsp. ground nutmeg
1 tbsp. honey
6 tbsp. nonfat milk
2 tbsp. egg substitute
1½ tsp. walnut oil


Bring a few inches of water to a boil in a small saucepan. Add cranberries and boil for 2 minutes. Drain and rinse with cold water. Set aside to cool. In a large bowl, whisk together all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt, and nutmeg. In a separate small bowl, combine milk, egg substitute, honey, and oil. Once the cranberries are cool enough to handle, roughly chop and stir into the milk and egg mixture. Add the milk mixture to the dry ingredients and stir until just combined. Coat a non-stick skillet with cooking spray. Cook ¼ cup of batter per pancake over medium heat about 1-2 minutes per side.

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