Cranberry Pancakes with Orange Cream Cheese Frosting
Author: Lynne
Ingredients
Pancakes
  • 2 cups flour
  • 1/4 cup cornstarch
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 2 cups Silk Cashewmilk
  • 2 eggs
  • 1 tablespoon unsalted butter melted
  • 1 cup whole cranberries chopped in food processor or blender
Orange Cream Cheese Frosting
  • 4 ounces Cream Cheese softened
  • 1/4 cup unsalted butter melted
  • 1/4 teaspoon pure vanilla extract
  • juice of 1 orange
  • 1/2 teaspoon orange zest
  • 2 cups confectioners' sugar
Instructions
Pancakes
  1. In a large mixing bowl, whisk together the flour, cornstarch, sugar, salt, baking powder, baking soda and nutmeg.
  2. In a medium bowl, beat the egg. Add the Silk Cashewmilk, and melted butter.
  3. Whisk the wet ingredients into the flour mixture until well combined.
  4. Spray a griddle or skillet with cooking spray and heat to medium-high heat. Turn down heat if necessary during cooking.
  5. Using slightly less than 1/4 cup of batter, pour gently onto griddle.
  6. When the batter starts to bubble and turns slightly dry, gently flip the pancake over with a spatula.
  7. Allow pancake to remain on the griddle for another minute or two until completely cooked through.
  8. Repeat with remaining batter, spraying the griddle or skillet with cooking spray between each batch, if needed.
Orange Cream Frosting
  1. In a mixing bowl, combine cream cheese, unsalted butter, vanilla extract, fresh orange juice, and zest, and beat till well combined.
  2. Gradually add confectioners’ sugar and thoroughly mix.
  3. Serve with over the cranberry pancakes.