Cran-Lemon Pancakes
Tart and sweet cranberries with notes of citrusy lemon! These 20-minute, gluten-free, pancakes will turn you into a brunch, breakfast or even brinner all-star! For an easy build-your-own-pancake board simply place pancakes on a large platter or wooden cutting board, tuck in strips of bacon or pieces of sausage, fresh cut fruit, syrup, nuts, and a couple small bowls of Summer Berry Sweet Dip.
Perfectly Balance Your Plate
Serve with 1 cup unsweetened applesauce and 1⁄2 cup 2% plain Greek yogurt.
Ingredients
Toppings (optional): chopped fruit, roasted nuts
Preparation
- In a large bowl, combine mix, egg, milk, flour, and 2 tbsp oil. Let batter rest 3 min (it will continue to thicken).
- Heat 1 tsp oil in Sauté Pan over medium heat.
- Working in batches and using 1⁄4 cup as a guide, scoop 3 pancakes into pan, leaving space between them.
- Cook 2—5 min. When bubbles appear on top of batter, flip each pancake and cook for additional 1—2 min.
- Repeat steps 2—4 for two more batches, or until all batter is cooked. Cooking times will vary.
- Top with chopped fruit and roasted nuts, if desired.
Nutritional Information
Per serving (2 pancakes): Calories 390, Fat 13 g (Saturated 2 g, Trans 0.1 g), Cholesterol 65 mg, Sodium 360 mg, Carbohydrate 64 g (Fiber 2 g, Sugars 29 g), Protein 5 g.
Tips
Make a large batch of pancakes and freeze the extras for quick, reheated meals!
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