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Gingerbread Protein Pancakes

Gingerbread Pancakes

These high-protein gingerbread pancakes are perfect for the holiday season!

Course Breakfast
Cuisine American
Keyword gingerbread pancakes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3 servings, 2 pancakes each
Calories 152 kcal
Author Rebecca Swanner

Ingredients

  • 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)

Instructions

  1. To make spice mixture, combine cinnamon, ginger, cloves, and nutmeg in a small bowl; mix well. Set aside.

  2. Combine protein powder, yogurt, egg whites, oats, coconut flour, 1 tsp. spice mixture, baking powder, and molasses in a medium bowl; mix well.

  3. Heat large nonstick skillet lightly coated with spray over medium heat.

  4. 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.

  5. Repeat until all batter is used.

  6. Serve two pancakes topped with pear, if desired; serve immediately.

Recipe Notes

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.