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    Raising Fit Kids: Healthy Nurtition, Exercise, and Weight

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    Cranberry Pancakes

    WebMD Recipe from EatingWell.com

    Cranberry Pancakes

    Start your day off right with these easy pancakes, packed with cranberry’s sour spike.

    This Recipe Is:
    Ingredients
    Prep: 20 minutes | Total Time: 20 minutes
    • 1/2   cup
      fresh cranberries
    • 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
    Instructions
    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 Information

    Makes: 2 servings, 2 pancakes each
    • Calories201
    • Fat5 g
      • Saturated fat1 g
    • Cholesterol1 mg
    • Carbohydrates34 g
      • Dietary fiber3 g
    • Protein7 g
    • Sodium317 mg
    * Nutritional Guidelines based on the USDA's MyPlate Standards.

    Reviewed

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