Cranberry Buttermilk Pancakes (Lowfat)

Name: Cranberry Buttermilk Pancakes (Lowfat)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 6
Cuisine: American
Ingredients: 1 c fresh cranberries, washed and chopped ( could use craisins); 1/2 c sugar; 2 c flour; 2 tsp baking powder; 1 egg; 1 egg white; 2 c low fat buttermilk; 3 Tbsp honey; 3 Tbsp canola oil

By Carol Junkins
@CarolAJ

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 !

Rating:

★★★★★ 1 vote5

Comments:

18 Comments

Serves:

Prep:

5 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

1 c

fresh cranberries, washed and chopped ( could use craisins)
1/2 c

sugar
2 c

flour
2 tsp

baking powder
1

egg
1

egg white
2 c

low fat buttermilk
3 Tbsp

honey
3 Tbsp

canola oil
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How to Make Cranberry Buttermilk Pancakes (Lowfat)

Step-by-Step

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