And the cranberry obsession continues with the vegan cranberry pancakes. They are kind of healthy and kind of not. If you have been following me on social media you know the deal between me and cranberries, if you haven't WELCOME to the cranberry show. With the holidays in full swing, nothing beats cranberry to add to any sweet or savory dish, in this case sweet. I topped these with greek yogurt and a cranberry syrup-ish compote. Here is the recipe!
Ingredients:
1 1/2 cups of whole wheat flour
1 1/2 cups of almond milk ( any nut milk will do)
1 1/2 tsp baking powder
4 TBS organic sugar
pinch of salt
1 tsp cinnamon
1 tsp nutmeg
cap full of vanilla
4 TBS vegetable or canola oil
Instructions:
1.) Whisk all ingredients together in a bowl
2.) Heat a skillet or griddle to medium high heat
3.) Pour in about 1/3 of batter
4.) When the sides of the pancakes begin to bubble, flip them
5.) Top with your favorite toppings, and serve!
I guess I should do a separate post on how to make cranberry sauce but it is however in my cranberry-orange roasted chicken recipe. If you are trying to stay fit, have a gluten allergy but still want to be somewhat healthy these pancakes are for you. My recipes are super simple and easy and most importantly versatile. I hope you enjoy these! Until next time ...
With Love & Food,
-Chef Morghan