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?!
If you’re a spicy gingerbread fan, be generous with the spices here! You could bump up the ginger to a full teaspoon, the all spice to 1/2 tsp, and the cinnamon to a heaping teaspoon.
Here’s a better look at the cute (and incredibly delicious) gingerbread cookies you see lurking in the background of the pancakes! And no, they are not protein cookies. They’ve got all the butter and sugar 🙂 Recipe is from Sally’s Baking Addiction, decorated and photographed by yours truly!
That syrup drip though! #drool
Gingerbread Protein Pancakes
- 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
In a small bowl, whisk all wet ingredients except eggs until smooth. Vigorously whisk in eggs to incorporate some air into them.
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.
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.
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