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Cranberry Almond Whole Wheat Pancakes
These cranberry almond pancakes are made with whole wheat flour. They're perfectly balanced with the tartness from the cranberries and sweetness from the almonds.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Breakfast
Cuisine:
American
Keyword:
cranberry almond pancakes, cranberry almond whole wheat pancakes
Servings:
2
servings
Author:
Gina Matsoukas
Ingredients
3/4
cup
whole wheat pancake mix
or from scratch use: 3/4 ww pastry flour, 1/2 teaspoon baking powder, 1/4 teaspoon salt
1
egg
1
tablespoon
unsweetened applesauce
2
teaspoons
maple syrup
1/2
teaspoon
cinnamon
1/4
teaspoon
nutmeg
1/2
teaspoon
vanilla extract
1/4
teaspoon
almond extract
1/2
cup
almond milk
1/4
cup
chopped frozen cranberries
1
tablespoon
sliced almonds
Optional Toppings
extra chopped cranberries
extra sliced almonds
brown sugar
maple syrup
Instructions
Combine all ingredients except cranberries and almonds in a medium bowl and whisk together.
Fold in cranberries and almonds.
Heat a pancake griddle or pan over medium heat, grease and pour batter.
Cook for 1-2 minutes per side until cooked through.
Nutrition
Serving:
1
SERVING
|
Calories:
210
kcal
|
Carbohydrates:
23
g
|
Protein:
8
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.01
g
|
Cholesterol:
116
mg
|
Sodium:
360
mg
|
Potassium:
201
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
252
IU
|
Vitamin C:
2
mg
|
Calcium:
220
mg
|
Iron:
1
mg