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Gingerbread Protein Pancakes

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 3 servings (4 pancakes per serving)
Calories: 255kcal

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.

Notes

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Nutrition

Serving: 4pancakes | Calories: 255kcal | Carbohydrates: 32g | Protein: 24g | Fat: 3g | Cholesterol: 25mg | Sodium: 518mg | Potassium: 146mg | Fiber: 1g | Sugar: 17g