cranberry cornmeal pancakes

recipe adapted from bittersweet

(8 servings)

2 cups yellow cornmeal

3/4 cup whole wheat flour

1/8 cup sugar (optional)*

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups plain unsweetened soymilk

1 teaspoon apple cider vinegar

1/4 cup unsweetened applesauce

1/2 teaspoon vanilla

1/2 – 1 cup fresh or frozen cranberries

Combine the dry ingredients in a large bowl. Combine the wet ingredients in a medium bowl. Pour the wet ingredients over the dry ingredients and whisk just enough to combine.

Warm up a skillet over medium heat. Coat the skillet with cooking spray. Ladle about a 1/4 cup of the pancake batter in the warm skillet. Drop a few cranberries on top of each pancake. Carefully flip after about 2 minutes and cook on the other side for a minute or two. Serve with clementine syrup or maple syrup.

*This pancake doesn’t need any sugar since it’ll get soaked in syrup. The sugar will help you get a nice color on those pancakes.

nutrition facts : 209 calories; 2.3 g fat; 3.6 g dietary fibers; 7.1 g sugars; 5.7 g protein