Healthy Cranberry Sauce Pancakes


Fluffy protein pancakes topped with a deliciously healthy cranberry sauce–a perfect Holiday breakfast.

I have this new found love for cranberries besides the fact that they are so festive and delicious but they are like $2 for an entire bag and if you can’t eat them all before they expired you can freeze them and use them for cooking just the same.

For this recipe, I used my go to protein pancake recipe and topped it with this incredible cranberry sauce that I made using only 3 ingredients! Check it out below!

Healthy Cranberry Sauce Pancakes

Healthy Cranberry Sauce Pancakes


  • 1/3 c gluten-free flour
  • 1 banana, mashed or 1/2 c applesauce
  • 1 egg, whole
  • 32g vanilla protein powder PEScience 30% OFF code PBCHOCO
  • 1/3 c almond milk
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
    Cranberry Sauce
  • 3/4 c fresh or frozen cranberries
  • 1/4 c sugar-free maple syrup
  • 1 tsp lemon juice


  • For pancakes, whisk together the egg, mashed banana and almond milk. Add in remaining ingredients and continue mixing until smooth. I like my batter thick because it makes for a fluffier pancake but if you prefer a more standard pancake batter you can add another tablespoon or two of almond milk.
  • Cook pancakes 1/4 cup at a time in a skillet prepared with non-stick spray over low-medium heat.
  • For the the cranberry sauce, place all ingredients into a small skillet over medium heat. Cook for 3-5 minutes or until cranberries start to release juices. Use the back of a spatula to gently smash the cranberries. Remove from heat and pour over pancakes.


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