Place the cranberries in a small saucepan for 2 minutes. Drain and cool for 5 minutes.
Whisk together all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder and salt in a large bowl.
Whisk together egg substitute, chia milk, and oil in a small bowl until combined.
Coarsely chop the cranberries; stir into the milk mixture. Stir the milk mixture into the dry ingredients just until combined, don’t stir too much!
Coat a griddle or a large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.
NUTRITIONS FACTS(per servings)
Serving size: 2
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