Cranberry Sauce Protein Pancakes
Fluffy, festive, and absolutely drool-worthy — these Cranberry Sauce Protein Pancakes are everything you didn’t know your breakfast lineup needed. Layers of golden, high-protein pancakes stacked with creamy vanilla cheesecake yogurt and a generous drizzle of homemade cranberry sauce that’s sweet, tart, and perfectly cozy. It’s basically dessert disguised as breakfast, and I’m 100% here for it.
Servings: 1
Calories: 410.1kcal
Ingredients
Wet:
- 50 g Large Brown Egg (Vital Farms)
- 85 g 0% Fat Greek Yogurt (Fage)
- 30 ml Nonfat Milk (Whole Foods)
- 4 ml Vanilla Extract (Nielsen Massey)
Dry:
- 20 g All Purpose Flour (King Arthur)
- 16 g Vanilla Protein Powder (PEScience)
- 1 tsp Salt
- ½ tsp Baking Powder
Cook:
- 50 g Frozen Cranberries
- Olive Oil Spray
Cheesecake Yogurt Filling:
- 85 g 0% Fat Greek Yogurt (Fage)
- 30 ml Nonfat Milk (Whole Foods)
- 7 g Sugar Free Cheesecake Instant Pudding (Jello)
Cranberry Sauce:
- 50 g Frozen Cranberries
- 3 g Tapioca Flour or Cornstarch (Bobs Red Mill)
- 1 tbsp Water
Instructions
Wet:
- In a mixing bowl, whisk together your wet ingredients until smooth.50 g (1 whole) Large Brown Egg, 85 g (0.33 cup) 0% Fat Greek Yogurt, 30 ml (2 tbsp) Nonfat Milk, 4 ml (1 tsp) Vanilla Extract
Dry:
- Then add in the dry ingredients and mix until smooth.20 g (2.66 tbsp) All Purpose Flour, 16 g (0.5 scoop) Vanilla Protein Powder, 1 tsp Salt, 1/2 tsp Baking Powder
Cook:
- Grab some silicone pancake rounds if you want uniform disc pancakes. Add to your pan and lightly spray with olive oil.Olive Oil Spray
- Then pour in some batter to each mold or alternatively use without and freehand.
- Add a couple of frozen cranberries to the top and let it cook. Once it looks like the top is starting to set, carefully remove the mold. Flip and cook until golden brown on each side.50 g (0.5 cups) Frozen Cranberries
Cheesecake Yogurt Filling:
- While those cook, add your filling ingredients in a bowl and mix until smooth and creamy.85 g (0.33 cups) 0% Fat Greek Yogurt, 30 ml (2 tbsp) Nonfat Milk, 7 g (1.5 tsp) Sugar Free Cheesecake Instant Pudding
Cranberry Sauce:
- For the easy cranberry sauce, add everything to a small bowl and microwave for about a minute. Then smush down the cranberries with a fork.50 g (0.5 cups) Frozen Cranberries, 3 g (1.5 tsp) Tapioca Flour or Cornstarch, 1 tbsp Water
- Microwave again for about 30 seconds until it start to turn in to a jam like consistency. Add more water if you want to thin it out.
Assemble:
- Now time to layer everything together. Lay down a pancake and spread on a thin layer of yogurt. Repeat until you use all pancakes.
- Add a last layer of yogurt on top and fill with the cranberry sauce. Grab and fork and knife and enjoy!
Video Tutorial
Nutrition Information
Cranberry Sauce Protein Pancakes
Serving Size
1 Serving
Amount per Serving
Calories
410.1
% Daily Value*
Fat
6.3
g
10
%
Saturated Fat
1.9
g
12
%
Polyunsaturated Fat
1.1
g
Monounsaturated Fat
2.2
g
Cholesterol
239.7
mg
80
%
Sodium
574.7
mg
25
%
Potassium
495.9
mg
14
%
Carbohydrates
44.8
g
15
%
Fiber
4.6
g
19
%
Sugar
12.8
g
14
%
Protein
41.9
g
84
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.