Whole-wheat pancakes with cranberry topping
3 eggs
2 cups skim milk
1/4 cup granulated sugar
2 tbsp vegetable oil
2 cups whole-wheat flour
4 tsp baking powder
1/2 tsp salt
2 cups fresh or frozen cranberries
1 cup chopped fresh mango
3/4 cup cranberry and mixed berry juice
2 tsp cornstarch
1/2 cup maple syrup
Combine eggs, milk, sugar, oil, flour, baking powder and salt in blender. Blend on low, scraping the sides of the blender as needed, until smooth. Cover and reserve in the refrigerator overnight. Gently stir batter before use.
Meanwhile, combine cranberries, mango, juice and cornstarch in a medium saucepan. Set over medium heat and bring to a boil, stirring often. Reduce the heat to low and simmer for five minutes or until sauce is thickened. Stir in the maple syrup. Reserve, covered, in the refrigerator overnight or for up to two days.
Cook pancakes for two minutes per side in a greased skillet set over medium heat. Serve pancakes topped with warmed cranberry topping.
Nutritional information per serving with topping
296 calories
9 g protein
6 g total fat
1 g saturated fat
71 g cholesterol
55 g carbohydrate:
5 g fibre
319 mg sodium
293 g potassium
