4 Serves
45 Mins
Heat a saucepan over medium heat. Add the cranberries, brown sugar, and vanilla extract. Cover and cook for 5 minutes until the fruit softens, then mash with a spoon and set aside to cool.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
291 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
167 mg / 1,250 mgPotassium
558 mg / 4,700 mgSodium
652 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
4 g / 28 gSugar
40 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
85 gAlcohol
0 g
In a large mixing bowl, whisk together your dry ingredients (flour and baking powder).
In a separate bowl, beat the eggs and whisk in the milk. Incorporate the cooled cranberry mixture into this wet mixture.
Pour the wet ingredients into the dry ingredients and mix until just combined. Allow the batter to rest for 2 minutes.
Heat a griddle or frying pan over medium heat and lightly grease with cooking spray or oil. Pour a spoonful of batter onto the surface.
Cook for 2 minutes until golden brown and bubbles form, then flip and cook the other side for an additional 2 minutes. Repeat until all batter is used.
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