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stack of gingerbread oatmeal pancakes | gingerbread pancakes

Gingerbread Oatmeal Pancakes

These gluten-free gingerbread pancakes are a taste of the holidays at any time of year (or day)!

Prep Time 13 minutes
Cook Time 2 minutes
Total Time 15 minutes
Servings 2
Calories 579 kcal


  • cup dry rolled oats
  • 1 large banana
  • 4 oz. unsweetened almond milk (approx. ½ cup)
  • cup reduced-fat (2%) plain Greek yogurt
  • 3 large eggs
  • ½ tsp. pure vanilla extract
  • 2 scoops Ladder Vanilla Plant Protein
  • tsp. ground ginger
  • tsp. ground cinnamon
  • ½ tsp. baking powder
  • ¼ tsp. nutmeg
  • ¼ tsp. ground cloves
  • ¼ tsp. allspice
  • Nonstick cooking spray
  • ¼ cup pure maple syrup


  1. Add oats to blender; pulse until a flour texture is reached.

  2. Add banana, almond milk, yogurt, eggs, and extract; blend until smooth.

  3. Add Ladder Vanilla Plant Protein, ginger, cinnamon, baking powder, nutmeg, cloves, and allspice; blend until an even batter forms.

  4. Heat a large nonstick skillet over medium-high heat; lightly coat with spray.

  5. Pour ¼ cup batter into skillet per pancake (do not overcrowd); cook for 1 minute. Flip; cook for 1 additional minute. Remove pancake to serving plate; repeat with remaining batter. Evenly divide pancakes and maple syrup between two serving plates. Enjoy!

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.