Cranberry Pancakes

I found this recipe in the november/ december 2007 eating well magazine. Cranberries may help arteries remain healthfully elastic and may prevent unnecessary clotting. Cranberries can also promote a healthy urinary tract and may inhibit dental plaque.

Steps

Bring 2 inches of water to boil in a small saucepan.

Add cranberries , boil for 2 minutes.

Drain and cool for 5 minutes.

Meanwhile , whisk all-purpose flour , whole wheat flour , cornmeal , sugar , baking powder , salt and nutmeg in a large bowl.

Whisk milk , egg substitute , oil and vanilla in a small bowl until combined.

Coarsely chop the cranberries.

Stir into the milk mixture.

Stir the milk mixture into the dry ingredients just until combined.

Coat a griddle or 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.

Ingredients

fresh cranberries, all-purpose flour, whole wheat flour, yellow cornmeal, sugar, baking powder, salt, ground nutmeg, nonfat milk, egg substitute, walnut oil