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Cranberry Wheat Pancakes

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“Six family members stayed with me over the Christmas holiday and I was looking for recipes that were festive but also in keeping with my own healthful approach to cooking; and this dish manages to do both well. A lovely addition to your fall breakfast or brunch menu, this is my rendition of a recipe from BHG. As presented, this is 4 points per serving.”
READY IN:
24mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. For orange sauce, combine the water and corn starch in a small bowl until it forms a slurry. Combine slurry in a small saucepan with 1 teaspoon orange peel, the orange juice, 1-2 tablespoons sugar, and 2 tablespoons snipped dried cranberries (if desired), and cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat and set aside. (Note: If you are replacing the sugar with Splenda, add it after cooking the sauce.)
  2. For pancakes, in a large bowl combine the whole wheat flour, all-purpose flour, brown sugar sugar, baking powder, salt, cinnamon, ginger and finely chopped cranberries.
  3. In another bowl combine evaporated milk, skim milk, egg whites, vegetable oil, vanilla, and orange zest.
  4. Add all at once, add the wet ingredients to flour mixture. Stir just until moistened (batter should be slightly lumpy).
  5. Coat a griddle or heavy skillet with cooking spray. Preheat over medium-high heat. For each pancake, pour about 2 tablespoons batter onto hot griddle or skillet. Spread batter into a circle about 2 - 2 1/2 inches in diameter. Cook over medium heat about 1-2 minutes on each side or until pancakes are golden brown, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry.
  6. Serving: 4 pancakes plus about 3 tablespoons syrup.

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