Whole wheat flour
2% reduced fat buttermilk
1 large egg(s)
1 cup(s), or unthawed frozen cranberries
Powdered sugar (confectioner's)
- In a medium bowl, whisk all-purpose flour, whole wheat flour, sugar, baking soda, baking powder, cinnamon, and salt in medium bowl. Whisk together buttermilk, applesauce, egg, and vanilla in another medium bowl. Add buttermilk mixture to flour mixture, stirring until blended. Fold in cranberries.
- Heat ½ teaspoon oil on nonstick griddle or in large nonstick skillet over medium heat. Pour batter by ¼ cupfuls onto griddle and cook, in batches, turning once, until golden brown, 6-8 minutes. Transfer pancakes to plate and repeat with remaining oil and batter to make a total of 12 pancakes. Sprinkle each serving (2 pancakes) with a tsp of powdered sugar.
- Serving size: 2 pancakes