There are few things better than waking up to the smell of pancakes on a wintry morning. But, when you’re trying to get fit, pancakes are rarely on the menu. That’s why I created these Gingerbread Protein Pancakes. They’re light and fluffy like regular pancakes, but thanks to the addition of whey protein, they also pack a high-protein punch. And, since they’re made without wheat, they’re gluten-friendly too.
The spice mix of cinnamon, ginger, cloves, and nutmeg creates more than you’ll use in the pancake batter, but you can save it in an airtight container and use it on top of oatmeal or in a smoothie to infuse it with that classic gingerbread flavor.
These high-protein gingerbread pancakes are perfect for the holiday season!
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1 scoop vanilla-flavored whey protein powder
- ⅓ cup reduced-fat (2%) plain Greek yogurt
- 4 large egg whites ½ cup
- ¼ cup dry old-fashioned rolled oats
- 2 Tbsp. coconut flour
- ½ tsp. baking powder
- 2 tsp. molasses blackstrap, if possible
- Nonstick cooking spray
- ¼ medium pear cut into bite-sized chunks (optional)
To make spice mixture, combine cinnamon, ginger, cloves, and nutmeg in a small bowl; mix well. Set aside.
Combine protein powder, yogurt, egg whites, oats, coconut flour, 1 tsp. spice mixture, baking powder, and molasses in a medium bowl; mix well.
Heat large nonstick skillet lightly coated with spray over medium heat.
Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 1 to 2 minutes, or until golden brown and cooked through.
Repeat until all batter is used.
Serve two pancakes topped with pear, if desired; serve immediately.
Remaining spice mix can be stored in an airtight container, and mixed into oatmeal or yogurt.
Leftover pancakes can be reheated in the toaster oven or microwave.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Photo by Rebecca Swanner