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

  • 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, 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!

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.