Ingredients:
1 cup(s) buttermilk baking mix
1 large egg
1/2 cup fat-free milk
2 teaspoons sugar
1 teaspoon orange zest
1/8 tsp ground nutmeg
1 cup(s) cranberries, fresh, chopped
6 tablespoons reduced-calorie pancake syrup

Directions:
Coat a large nonstick skillet with cooking spray. Combine baking mix, egg, milk, sugar, zest and nutmeg in a medium bowl; mix well. Stir in cranberries.

Warm skillet over medium-high heat. Pour batter onto skillet in 1/4 cup measures and cook for 1-1/2 minutes; flip and cook until lightly browned, about 1 minute more. Set aside and keep warm; repeat with remaining batter. Serve immediately.

Recipe yields 2 pancakes and 1-1/2 tablespoons of syrup per serving.

See also:
Buckwheat Pancakes
Potato Pancakes
Orange-Cranberry Pancakes
Silver Dollar Pancakes
Baked Gingerbread Pancakes
Zucchini Pancakes
Oatmeal Chocolate Chip Pancakes
Granola Pancakes
Burst of Cinnamon Pancakes

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