Cranberry Maple Pancakes

Recipe by Chung-Ah of Damn Delicious
With cranberry season upon us, you can use up those plump berries in these lightened-up, whole wheat yogurt pancakes with a drizzle of cranberry sauce maple syrup. They’re wonderfully fruity, lightly sweetened, and perfectly festive for this time of year.
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Yields 3-4 servings

Ingredients:
  • 1 cup whole wheat pastry flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup Greek yogurt
  • 1/2 cup 2% milk
  • 2 tablespoons vegetable oil
  • 3 large egg whites
  • 1/2 teaspoon vanilla extract
For the cranberry maple syrup:
  • 1/3 cup cranberry sauce
  • 2 tablespoons maple syrup
Directions:

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Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F.

To make the cranberry maple syrup, combine cranberry sauce and maple syrup in a medium saucepan until heated through, about 1-2 minutes. Keep warm; set aside.

In a large bowl, combine flour, sugar, baking powder and salt.

In a large glass measuring cup or another bowl, whisk together Greek yogurt, milk, vegetable oil, egg whites and vanilla.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Lightly coat a griddle or nonstick skillet with nonstick spray. Scoop 1/3 cup batter for each pancake and cook until bubbles appear on top and the underside is nicely browned, about 2 minutes. Flip and cook the pancakes on the other side, about 1-2 minutes longer; keep warm in oven.

Serve immediately with cranberry maple syrup.

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Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals.