This is a sponsored post written by me on behalf of Ripple Foods. The opinions and text are all mine. The Ripple product mentioned in this post was sent to me as a gift to use in this recipe, thank you so much!
Let’s chat for a minute about how these Holiday Nog Protein Pancakes make me feel all the holiday feels! I mean, can you feel that?! That Christmas cheer? I think even Mister Grinch himself would think these pancakes are joyful AND triumphant!
These Holiday Nog Protein Pancakes will warm your hearts and fill your bellies leaving you wanting more (and good news, you can make more!). Let the holiday pancake feasting begin.
I feel like pancakes are one of those things that just can’t be overdone. Who doesn’t love a warm stack of pancakes?! But perhaps the best part of these particular pancakes, other than they are actually soft, fluffy, and undeniably delicious, is they contain simple ingredients and one special ingredient in particular… Ripple Foods Vanilla plant-based protein powder!
So a little look behind the making of these pancakes- about halfway through making them I realized I didn’t have any maple syrup. Gasp! I like to use maple syrup in a lot of my recipes as the sweetener and I always feel like I am out of it! So I improvised and made my own cranberry syrup, which was kind of a blessing in disguise because I really think it was the perfect way to top off these Holiday Nog Protein Pancakes. And because there is no added sugar to the batter, I was cool with it.
I also had some sugared cranberries layin’ around- it seems I’ve been garnishing a lot of my holiday recipes with them, so I highly recommend you make some and then just have them readily available for your impromptu holiday pancake excursions. Let’s take a closer peek at the ingredients included in these Holiday Nog Protein Pancakes!
☆ gluten-free all purpose flour
☆ Ripple Foods vanilla protein powder
☆ dairy-free holiday nog
☆ coconut oil
☆ almond milk
☆ baking powder
☆ apple cider vinegar
☆ pinch of salt
☆ cranberry syrup and sugared cranberries
Pretty simple, eh?! They are super easy to make as well. We’re talking less than 30-minutes!
Now I want to take a minute here to talk about why I love Ripple Foods protein. Other than the fact it’s 100% dairy-free, vegan, nut-, soy- and gluten-free, it’s packed with 20g of protein per scoop, 100 calories and 30% of your daily value of iron, and contains NO added sugar. There are so many protein powders that are loaded with sugar to make it “taste good” and to me, that kind of counteracts the benefit… Ripple sure isn’t lacking in flavor, and completes this pancake recipe with a hint of vanilla and lots of nutrients! So head on over to their website to learn more! You can find Ripple Protein and Protein Drinks at Target stores nationwide!
- 1 cup gluten-free all purpose flour
- 2 tbsp Ripple Foods vanilla protein powder
- 1/8 tsp nutmeg
- 1.5 tbsp baking powder
- pinch salt
- 1 cup dairy-free nog , ("eggnog")
- 2 tbsp coconut oil- melted
- 1 tsp apple cider vinegar
- 1/2 cup unsweetened almond milk
- 1 cup fresh cranberries
- 1 cup water
- 1.5 cups sugar
- 1/2 cup fresh cranberries
- 2 tbsp sugar
- 1/4 cup water
- 1 tsp arrowroot powder
- ** If making sugared cranberries, please make the night before.
- In a medium saucepan, bring water to a boil and stir in 1 cup of sugar. Stir until the sugar dissolves to make a syrup. Place the cranberries in a bowl and pour the syrup over top and let the cranberries soak for 4 hours or overnight.
- Drain the cranberries. Pour the other half cup of sugar in a bowl and toss the drained cranberries in the sugar, coat well. Place on a parchment lined baking sheet and allow them to dry.
- In a small saucepan, heat the water over medium heat, stir in the sugar and arrowroot. Then add the cranberries and allow the mixture to simmer for a few minutes
- Smash the cranberries as much as desired, or blend to make a smoother syrup if desired
- In a small bowl, whisk the nog and 1 tsp apple cider vinegar together and let it sit while you prepare the rest
- In a medium bowl, whisk together all the dry ingredients together
- Melt your coconut oil
- Add the nog mixture, almond milk and melted coconut oil to the flour. Lightly stir the batter (don't over mix!)
- Let the batter rest for a few minutes while you warm up your skillet
- **NOTE: I noticed that using a cast iron skillet is much better and the pancakes don't stick to the bottom like in a regular skillet
- Spray your cast iron/skillet with non-stick spray
- Using a 1/4 cup measuring cup, place batter in your skillet and cook over medium-low heat until you start to see bubbles form on the top
- **NOTE: I had my stove-top setting at 3
- Once the bubbles form, flip and cook for an additional couple of minutes
- Serve with cranberry syrup and sugared cranberries