- Total Time
The sweetness of oranges paired up with the tartness of cranberries make these pancakes a scrumptious breakfast treat.
buttermilk baking mix1 cup(s)
fat free skim milk½ cup(s)
orange zest1 tsp
ground nutmeg⅛ tsp
fresh cranberries1 cup(s), fresh, chopped
reduced-calorie pancake syrup6 Tbsp
- Coat a large nonstick skillet with cooking spray. Combine baking mix, egg, milk, sugar, zest and nutmeg in a medium bowl; mix well. Stir in cranberries.
- Warm skillet over medium-high heat. Pour batter onto skillet in 1/4 cup measures and cook for 1 1/2 minutes; flip and cook until lightly browned, about 1 minute more. Set aside and keep warm; repeat with remaining batter. Serve immediately. Yields 2 pancakes and 1 1/2 tablespoons of syrup per serving.