These gluten-free gingerbread pancakes are a taste of the holidays at any time of year (or day)!
Add oats to blender; pulse until a flour texture is reached.
Add banana, almond milk, yogurt, eggs, and extract; blend until smooth.
Add Ladder Vanilla Plant Protein, ginger, cinnamon, baking powder, nutmeg, cloves, and allspice; blend until an even batter forms.
Heat a large nonstick skillet over medium-high heat; lightly coat with spray.
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!
The Nutrition Facts box below provides estimated nutritional information for this recipe.