Whole wheat flour
¼ tsp, optional
Fat free buttermilk
1 large egg(s), at room temperature
¾ cup(s), roughly chopped
- 1. In a large bowl, whisk together both flours, sugar, baking soda, baking powder, cinnamon, and salt, if using. Whisk in buttermilk, applesauce, egg, and vanilla until smooth. Gently fold in cranberries with a rubber spatula until uniform.
- 2. Lightly coat a large nonstick skillet with cooking spray; set over medium heat for 1 minute. Use 1/4 cup batter to create each pancake, adding as many pancakes as you can fit in the skillet without them fusing together. Cook for a little less than 2 minutes, until the surfaces are dotted with bubbles that pop but do not close up. Flip and cook about 1 minute more, until lightly browned. Continue making more pancakes as necessary, lightly spraying the griddle or skillet, off heat!, with cooking spray before each batch.
- Serving size: 3 pancakes.