Find Information About:

Drugs & Supplements

Get information and reviews on prescription drugs, over-the-counter medications, vitamins, and supplements. Search by name or medical condition.

Pill Identifier

Pill Identifier

Having trouble identifying your pills?

Enter the shape, color, or imprint of your prescription or OTC drug. Our pill identification tool will display pictures that you can compare to your pill.

Get Started

My Medicine

Save your medicine, check interactions, sign up for FDA alerts, create family profiles and more.

Get Started

WebMD Health Experts and Community

Talk to health experts and other people like you in WebMD's Communities. It's a safe forum where you can create or participate in support groups and discussions about health topics that interest you.

  • Second Opinion

    Second Opinion

    Read expert perspectives on popular health topics.

  • Community


    Connect with people like you, and get expert guidance on living a healthy life.

Got a health question? Get answers provided by leading organizations, doctors, and experts.

Get Answers

Sign up to receive WebMD's award-winning content delivered to your inbox.

Sign Up

Cranberry Coconut Pecan Pancakes

Journal as: 3 pieces of "pancake, French toast, waffle"

These pancakes just burst with the color and flavor of fresh cranberries. The pecans and coconut are the perfect complement. Substitute a cup of whole-wheat flour for a cup of the cake flour, if you like.

2 cups cake flour (or use unbleached white flour)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
2 tablespoons Splenda (if desired)
1 large egg
1/4 cup egg substitute
2 cups low-fat buttermilk
1 teaspoon vanilla extract
2 tablespoons canola oil
1/4 cup reduced-calorie pancake syrup
1 cup fresh cranberries (smaller size work best) or 1/2 cup dried cranberries
1/3 cup shredded or flaked (sweetened) coconut
1/3 cup pecan pieces, toasted

  • Add cake flour, baking powder, baking soda, salt, sugar, and Splenda to a large mixing bowl. Beat on low to blend well.
  • Add egg, egg substitute, buttermilk, vanilla extract, canola oil, and pancake syrup all at once to flour mixture in mixing bowl. Beat on low just until combined, scraping down sides of bowl midway. Stir cranberries, coconut, and pecans into batter.
  • Let batter rest 20 minutes. Begin heating nonstick griddle pan over medium heat. Spray griddle lightly with canola cooking spray if needed to prevent pancakes from sticking to pan.
  • Pour 1/4 cup of batter onto griddle. After bubbles form in pancakes (30-60 seconds), turn them with spatula and cook another 30-60 seconds or until golden brown. Serve with your preferred toppings.

Yield: 6 servings (3-4 pancakes each)

Per 3 to 4 pancakes (without coconut): 293 calories, 8 g protein, 41 g carbohydrate, 10 g fat, 1.4 g saturated fat, 38 mg cholesterol, 2 g fiber, 700 mg sodium. Calories from fat: 31%.

Per 3 to 4 pancakes (with coconut): 313 calories, 8 g protein, 44 g carbohydrate, 12 g fat, 2.5 g saturated fat, 38 mg cholesterol, 2 g fiber, 700 mg sodium. Calories from fat: 34%.

Apple Cranberry Crisp

Journal as: 1/2 cup sweetened cold cereal + 1 piece of fresh fruit + 1 teaspoon margarine

Healthy Recipe Finder

Browse our collection of healthy, delicious recipes, from WebMD and Eating Well magazine.

Top searches: Chicken, Chocolate, Salad, Desserts, Soup

Healthy Recipe Finder