What's This?
Serving size 2
Total Time


½ cup fresh cranberry¼ cup all-purpose flour2 ⅔ Tbsp 2 tablespoon plus 2 teaspoon whole-wheat flour1 Tbsp yellow cornmeal1 Tbsp sugar½ tsp baking powder⅛ tsp salt⅛ tsp ground nutmeg or 1/4 teaspoon vanilla extract6 Tbsp non-fat milk2 Tbsp pasteurized egg substitute, such as Egg Beaters Egg Beaters1 ½ tsp walnut or canola oil


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.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 2 Total

  • Calories 189 6%
  • Calories from fat 36
  • Total Fat 4gm 14%
  • Monounsaturated Fat 1gm 11%
  • Sodium 336mg
  • Total Carbohydrates 34gm
  • Fiber 3gm
  • Protein 6gm
  • Cholesterol 1mg 12%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Brunch, Pancake, Healthy, Low Calorie, Vegetarian, Fruit, American, Easy, Father's Day, Mother's Day

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