December 2025: This post is under construction while I work to update the recipe and photos. Please check back soon!
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.
Ingredients and Substitutions
Here’s what you’ll need to recreate these Gingerbread Protein Pancakes:
- Oat flour – I’ve made these pancakes both with store-bought oat flour and home blended oat flour, and I have to say that the store-bought stuff makes fluffier pancakes because they can get it so much finer. I wouldn’t recommend directly subbing this out for regular flour since the ratios of other ingredients may not work out.
- Protein powder –
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!
Shop for This Recipe
I recently bought the Cuisinart griddle pictured here because it’s an America’s Test Kitchen winner. Here’s some of what they had to say about it:
“This griddle heated quickly and evenly, consistently searing burgers and speedily cooking dish after dish with ease. Its 1-inch-tall sides kept grease safely contained, and its large cooking surface easily fit eight pancakes at a time.”
Gingerbread Protein Pancakes
Ingredients
Pancake Ingredients
- 2/3 cup oat flour, (54 grams)
- 2 scoops PEScience Select Whey and Casein Blend Protein Powder, Snickerdoodle, (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
Instructions
- 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. Once top of pancakes begin to bubble and pop, flip and cook other side until cooked through.
Tips & Tricks
Nutrition Information
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