- 1 cup fresh cranberries (freeze 2 hours for easier chopping)
- 1/4 cup plus 1 tablespoon sugar
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup quick oats
- 1/2 cup cornmeal
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 cup egg substitute
- 1 cup natural, unsweetened applesauce
- 3 tablespoons reduced-calorie stick margarine, melted
- 1 cup skim milk
- Cooking spray
Place cranberries and 1/4 cup sugar in a blender or food processor and process until chopped, leaving some large pieces. Set aside. In a large bowl stir together flours, oats, cornmeal, baking soda, baking powder, 1 tablespoon sugar, and cinnamon. Set aside. Place egg substitute, applesauce, melted margarine, and milk in another large bowl. Mix well using a whisk or electric mixer on low. Add dry ingredients and mix until thoroughly combined. Stir in chopped cranberries.
Coat a hot, nonstick griddle or skillet with cooking spray. Pour 1/4 cup batter per pancake on griddle and cook at medium heat. Turn pancakes over to finish cooking when tops begin to look dry and edges look cooked (after about 5–6 minutes). Re-coat griddle with cooking spray between batches.
Yield: 16 pancakes. Serving size: 2 pancakes.
Nutrition Facts Per Serving:
Calories: 195, Carbohydrates: 36 g, Protein: 6 g, Fat: 3 g, Saturated Fat: 1 g, Sodium: 276 mg, Fiber: 3 g
Exchanges per serving: 2 starch, 1/2 fruit, 1/2 fat-free milk, 1 other carbohydrate. Carbohydrate choices: 2 1/2.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.