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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
December 15, 2017
Category
Breakfast
Gluten Free
Pancakes and Donuts
Ingredients
- 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
Instructions
- 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.
