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Cranberry Pancakes

6
Points®
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Easy
So flavorful, sweet, and delicate, these pancakes are terrific on their own, no further adornments necessary.

Ingredients

All-purpose flour

½ cup(s)

Whole wheat flour

½ cup(s)

Sugar

2½ Tbsp

Baking soda

1 tsp

Baking powder

½ tsp

Ground cinnamon

¼ tsp

Table salt

¼ tsp, optional

Fat free buttermilk

1 cup(s)

Unsweetened applesauce

⅓ cup(s)

Egg

1 large egg(s), at room temperature

Vanilla extract

1 tsp

Fresh cranberries

¾ cup(s), whole, roughly chopped

Cooking spray

1 spray(s)

Instructions

  1. 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. 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.
  3. Serving size: 3 pancakes.

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