Cranberry Orange Pancakes

Pancakes are one of my go to breakfast foods for a special breakfast. They’re fairly easy to make and taste good. They’re also a great excuse to eat maple syrup.

I love cranberries. They’re one of my favorite holiday flavors. I had a bag of cranberries and a couple of oranges and decided to make Cranberry Orange Pancakes. The recipe is adapted from the pancakes for dinner recipe in Chloe’s Kitchen.

Cranberry Orange Pancakes

  • 1 Cup Flour
  • 1 TBS Baking Powder
  • 1/8 tsp Salt
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 Cup Orange Juice
  • 1/2 Cup Almond Milk
  • 3 TBS Maple Syrup, and More for Serving
  • Zest of One Orange
  • 1 Cup Chopped Cranberries (I pulsed them in the food processor a few times)
  • Cooking Spray for Greasing Pan

In a large mixing bowl combine wet ingredients (flour, baking powder, salt, cinnamon, nutmeg). Whisk together.

In a separate, smaller bowl, whisk together wet ingredients (orange juice, almond milk, maple syrup, and orange zest) until combined.

Make a well in the dry ingredients and add the wet ingredients to the dry ingredients. Mix until just combined, being careful not to over mix. Some lumps are totally fine. Fold in the cranberries.

Lightly grease a non-stick skillet and heat on low (or maybe low/medium) heat. Once warmed up, ladle batter into pan to form pancakes. Once the edges have firmed up flip the pancakes (a thin and flexible spatula works best). Cook for 30 seconds-1 minute more until lightly browned.

You might have to add a little extra cooking spray to the pan between batches to prevent pancakes from sticking.


Spring Strawberry Salad

I was craving salad and I happened to have a few strawberries on hand, so strawberry salad came to be. This served 2 as a side salad. Amounts could be altered based off what you have available. I would recommend tasting the dressing and adjusting before adding to the salad. I went easy on the sweetener because my oranges were very sweet.

Spring Strawberry Salad

3 cups lettuce (I used chopped romaine)

1/4 cup sliced strawberries

1/2 cup toasted pecan halves

1/4 cup vegan feta

Dressing (recipe follows)



Juice of 2 oranges

Zest of one orange

3 tsp mustard of choice (I used dijon, I would avoid yellow mustard)

2 Tbs balsamic vinegar

1 tsp maple syrup (adjust based on sweetness of oranges)

Freshly ground black pepper to taste


To Assemble

In a small bowl whisk dressing ingredients together and set aside.

In a medium bowl add salad ingredients, including dressing, and toss together.

 Serve and enjoy!