Gingerbread Protein Pancakes
These pancakes have 24 grams of protein per serving and bring those amazing spicy gingerbread flavors to breakfast!
Servings: 3 servings (4 pancakes per serving)
Calories: 255kcal
Ingredients
Dry Ingredients
- 2/3 cup oat flour (54 grams)
- 2 scoops PEScience Select Whey and Casein Blend Protein Powder, Snickerdoodle (64 grams)
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1/4 tsp all spice
Wet Ingredients
- 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, then fold into the other wet ingreidients.
- 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 out of 10) and spray with non-stick cooking spray.
- Pour pancake batter onto griddle to form 3 to 4-inch round pancakes. Once top of pancakes begin to bubble and pop, flip and cook other side until cooked through.
Notes
Scan the barcode below or search for "Peanut Butter and Fitness Gingerbread Protein Pancakes" to log this food in My Fitness Pal.
Nutrition
Serving: 4pancakes | Calories: 255kcal | Carbohydrates: 32g | Protein: 24g | Fat: 3g | Cholesterol: 25mg | Sodium: 518mg | Potassium: 146mg | Fiber: 1g | Sugar: 17g