1cupwhole cranberrieschopped in food processor or blender
2cupsSilk Cashewmilk
2eggs
1tablespoonunsalted buttermelted
Orange Cream Cheese Frosting
4ouncesCream Cheese softened
¼cupunsalted buttermelted
¼teaspoonpure vanilla extract
juice of 1 orange
½teaspoonorange zest
2cupsconfectioners' sugar
Instructions
Pancakes
In a large mixing bowl, whisk together the flour, cornstarch, sugar, salt, baking powder, baking soda and nutmeg. Add the chopped cranberries and mix to coat. This will help keep the cranberries suspended in the batter.
In a medium bowl, beat the egg. Add the Silk Cashewmilk, and melted butter.
Whisk the wet ingredients into the flour mixture until well combined.
Spray a griddle or skillet with cooking spray and heat to medium-high heat. Turn down heat if necessary during cooking.
Using slightly less than 1/4 cup of batter, pour gently onto griddle.
When the batter starts to bubble and turns slightly dry, gently flip the pancake over with a spatula.
Allow pancake to remain on the griddle for another minute or two until completely cooked through.
Repeat with remaining batter, spraying the griddle or skillet with cooking spray between each batch, if needed.
Orange Cream Frosting
In a mixing bowl, combine cream cheese, unsalted butter, vanilla extract, fresh orange juice, and zest, and beat till well combined.
Gradually add confectioners’ sugar and thoroughly mix.
Serve with over the cranberry pancakes.
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