Cranberry Protein Pancakes
Prep Time:
10
Cook Time:
12 min for the entire batch
Serves:
3-4
Preparation
In a large bowl, whisk together the flour, whey protein powder, sugar, baking powder, baking soda, and salt.
Gently fold in the cranberries, making sure they’re evenly distributed.
In a separate bowl, whisk the egg, whole milk, vanilla extract, and almond extract until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix — a few small lumps are perfectly fine and keep the pancakes fluffy.
Heat a nonstick skillet or griddle over medium heat and melt a small amount of butter to coat the pan.
Scoop about ¼ cup of batter per pancake onto the skillet.
Cook for 2–3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden and cooked through.
Repeat with remaining batter, adding more butter to the pan as needed.
About The Recipe
Fluffy cranberry protein pancakes made with whey protein, whole milk, and real cranberries — a cozy, nourishing breakfast with a lightly sweet finish.
Ingredients
1 ½ cups all-purpose flour
½ cup whey protein powder
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
1 pinch salt
1 cup fresh or frozen cranberries
1 large egg
1 ¼ cups whole milk
1 tablespoon vanilla extract
⅛ teaspoon almond extract
2 tablespoons butter (for cooking)