Orange-cranberry pancakes

7
Total Time
18 min
Prep
10 min
Cook
8 min
Serves
4
Difficulty
Easy
The sweetness of oranges paired up with the tartness of cranberries make these pancakes a scrumptious breakfast treat. But feel free to sub any fresh fruit and zest that you have on hand and experiment with what you like best. Using buttermilk baking mix cuts down on ingredients and prep, while a touch of ground nutmeg gives the pancakes an ultra-luxurious taste. Definitely a step up from your everyday buttermilk pancakes to get your day started.

Ingredients

buttermilk baking mix

1 cup(s)

egg(s)

1 large

fat free skim milk

½ cup(s)

sugar

2 tsp

orange zest

1 tsp

ground nutmeg

tsp

fresh cranberries

1 cup(s), fresh, chopped

reduced-calorie pancake syrup

6 Tbsp

Instructions

  1. 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.
  2. 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.

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