Cranberry Pancakes: The perfect day-after-Thanksgiving breakfast
What do you make for breakfast the day after Thanksgiving? Most of us want to eat those leftovers as long as possible from actual Thanksgiving. An entire plate of turkey and cranberries and stuffing at seven in the morning is an ideal breakfast for some, but in the event that you don’t want dinner for breakfast, and that you want to try and eat as healthy as possible even in the midst of holiday meals, you can make cranberry pancakes and even freeze them for later.
By utilizing whole wheat flower, egg beaters, eliminating salt and incorporating skim milk, these pancakes become a healthy breakfast to delight your taste buds!
Cranberry Pancake Recipe:
- Bring 2 inches of water to boil in a small saucepan. Add cranberries; boil for 2 minutes. Drain and cook for 5 minutes.
- Meanwhile, whisk all-purpose floud ,whole-wheat flour, cornmeal sugar, baking powder, salt and nutmeg (if using) in a large bowl.
- Whisk milk, egg substitute, oil and vanilla (if using) in a small bowl until combined.
- Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingrediants until combined.
- Coat the griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 c of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with remaining batter.
diabetes appropriate – low cholesterol – low saturated fat – low sodium heart healthy
Makes 2 servings, 2 pancakes each. Per serving: 189 calories; 4 g fat (0g sat, 1 g mono); 1 mg cholesterol 34g carbohydrates; 6 g protein; 336 mg sodium; 185 mg potassium