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Recipes Breakfast Pancakes

Gingerbread Protein Pancakes

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Author:

Erin

Published:

December 20, 2020

Updated:

December 20, 2020

This post may contain affiliate links. Please read my disclosure policy for details.

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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?!

  • Gingerbread Protein Pancakes
    • Ingredients
    • Instructions
    • Tips & Tricks
    • Nutrition Information
    • Did You Make This?

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

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Gingerbread Protein Pancakes

Prep: 15 minutes mins
Cook: 15 minutes mins
Total: 30 minutes mins
Servings: 3 servings (4 pancakes per serving)
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Servings: 3 servings (4 pancakes per serving)

Ingredients

Pancake 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

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 (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.

Tips & Tricks

Click here or scan the barcode below to log this food in My Fitness Pal.

Nutrition Information

Serving: 4pancakes, Calories: 255kcal (13%), Carbohydrates: 32g (11%), Protein: 24g (48%), Fat: 3g (5%), Cholesterol: 25mg (8%), Sodium: 518mg (23%), Potassium: 146mg (4%), Fiber: 1g (4%), Sugar: 17g (19%)

Did You Make This?

If you make this, please leave a review and rating letting me know how you liked this recipe! This helps my business thrive & continue providing free recipes. You can also tag me on Instagram at @peanutbutterandfitness so I can see your creations!

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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WELCOME

Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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