Gingerbread Protein Pancakes

Christmas is less than a week away! Are you ready? I’ve got the star of your Christmas breakfast menu ready to go: Gingerbread Protein Pancakes! I’m really digging gingerbread this...

recipe
About Recipe
Gingerbread Protein Pancakes

Christmas is less than a week away! Are you ready? I’ve got the star of your Christmas breakfast menu ready to go: Gingerbread Protein Pancakes! I’m really digging gingerbread this year and these fluffy protein pancakes are totally my jam. They have all the classic gingerbread flavors but in a better-for-you breakfast format. And who doesn’t love pancakes?!

Ingredients :
  • 2/3 cup oat flour, (54 grams)
  • 2 scoops Cellucor Cinnamon Swirl Whey Protein, (64 grams)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/4 tsp all spice
  • 1/3 cup unsweetened vanilla almond milk, (2.66 fl oz)
  • 6 tbsp Dannon Light and Fit Vanilla Greek Yogurt, (3 oz)
  • 2 egg whites
  • 2 tbsp brown sugar, (27 grams)
  • 1 1/2 tbsp unsulphered molasses (NOT blackstrap!), (0.75 fl oz)
  • 1/2 tsp vanilla extract
Directions :

  1. In a small bowl, whisk all wet ingredients except eggs until smooth. Vigorously whisk in eggs to incorporate some air into them.

  2. In a larger bowl, mix all dry pancake ingredients, then add wet ingredients and gently mix until just combined. Heat a pan or griddle over medium-high heat (6 or 7/10) and spray with non-stick cooking oil.

  3. Pour pancake batter onto griddle to form 3-inch round pancakes (you may need to do it in 2 or 3 batches). Once top of pancakes begin to bubble and pop, flip and cook other side until cooked through.

Categories