cranberry buttermilk pancakes (lowfat)

Name: Cranberry Buttermilk Pancakes (Lowfat)
Prep time: 5 min
Cook time: 5 min
Yield: 6
Cuisine: American
Ingredients: 1 cup(s) fresh cranberries, washed and chopped ( could use craisins); 1/2 cup(s) sugar; 2 cup(s) flour; 2 teaspoon(s) baking powder; 1 - egg; 1 - egg white; 2 cup(s) low fat buttermilk; 3 tablespoon(s) honey; 3 tablespoon(s) canola oil

(1 RATING)

70 Pinches 2 Photos

Carol Junkins

Hanson, MA

Updated on Nov 21, 2011

When I eat breakfast out I always try to get my Cranberry Walnut pancakes, of course not every place serves them! I can always make them at home and I have this recipe I got from Crazed for Cranberries cookbook in 1997. Enjoy !

Rate

prep time 5 Min

cook time 5 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 cup fresh cranberries, washed and chopped ( could use craisins)
1/2 cup sugar
2 cups flour
2 teaspoons baking powder
1 - egg
1 - egg white
2 cups low fat buttermilk
3 tablespoons honey
3 tablespoons canola oil

How To Make cranberry buttermilk pancakes (lowfat)

Step 1

Mash chopped cranberries with sugar and set aside. (I also finely chop up walnuts to add about 1/4 cup)

Step 2

In a large bowl, sift together dry ingredients. In a seperate bowl, beat egg until fluffy, then add buttermilk, honey and oil. Make a well in dry ingredients and slowly pour in buttermilk mixture. Stir just enough to combine.
Step 3

Spray preheated griddle with nonstick oil. Ladle batter onto griddle. Sprinkle with cranberries and nuts if desired. Turn pancakes when half the bubbles burst, and briefly cook on the other side until golden.
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