Cran-Lemon Pancakes

20 min

4 servings

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.

Ingredients

  • 1 pkg Cran-Lemon Loaf Mix
  • 1 egg
  • 1 cup milk
  • 1⁄4 cup gluten-free flour
  • 2 tbsp oil, for batter
  • 3 tsp oil, for cooking

Preparation

  1. In a large bowl, combine mix, egg, milk, flour, and 2 tbsp oil. Let batter rest 3 min (it will continue to thicken).
  2. Heat 1 tsp oil in Sauté Pan over medium heat.
  3. Working in batches and using 1⁄4 cup as a guide, scoop 3 pancakes into pan, leaving space between them.
  4. Cook 2—5 min. When bubbles appear on top of batter, flip each pancake and cook for additional 1—2 min.
  5. Repeat steps 2—4 for two more batches, or until all batter is cooked. Cooking times will vary.
  6. Top with chopped fruit and roasted nuts, if desired.

Nutritional Information

Per serving(2 pancakes): Calories 390, Fat 13 g (Saturated 2 g, 0.1 0 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!

Perfectly Balance Your Plate

Serve with 1 cup unsweetened applesauce and 1⁄2 cup 2% plain Greek yogurt.