Vegetarian

Peach-Cranberry Pancakes takes several minutes to prepare.

Peach-Cranberry Pancakes takes several minutes to cook.

Peach-Cranberry Pancakes makes 2 servings.

The ingredients for Peach-Cranberry Pancakes are:

1/2 cup sliced peaches
1/4 cup dried cranberries
2 Tbsp water
2 Tbsp country crock + calcium
1 Tbsp packed dark brown sugar
1/2 tsp cinnamon
1/2 cup bisquick heart smart
2 Tbsp wheat germ
1/4 cup + 3 Tbsp skim milk

Here is how you make Peach-Cranberry Pancakes:

Preheat the oven to 200??F.Combine the peaches, cranberries, and water in a microwavesafe bowl, cover with plastic wrap, and microwave on High for 3 minutes. Stir in the margarine, sugar, and cinnamon, and set aside.Combine the baking mix, wheat germ, and milk in a medium bowl, and stir until blended. Heat a large nonstick skillet over medium heat until hot. In scant ??-cup amounts, pour the batter into the skillet andcook 2 minutes or until tops are bubbly and edges are dry; turn and cook 2 minutes or until golden on the bottom. Place the pancakes on a plate, put them in the oven to keep warm, and repeat with the remaining batter. Serve equal amounts of the peach mixture on top of each serving.Serving Size: 2 pancakes per servingNumber of Servings: 2Recipe submitted by SparkPeople user SLJGEMINI75.

The nutritional information for Peach-Cranberry Pancakes is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 292.2

• Total Fat: 7.7 g
• Cholesterol: 1.1 mg
• Sodium: 374.6 mg
• Total Carbs: 53.4 g
• Dietary Fiber: 3.0 g
• Protein: 6.4 g