As the holiday season approaches, the warm, comforting flavors of gingerbread come to mind. Why not bring that festive cheer to your breakfast table? These Gingerbread Protein Pancakes are not only delicious but also packed with protein to fuel your day. Perfect for busy mornings or leisurely weekend brunches, this recipe will satisfy your cravings while keeping your nutrition on track.
Why You’ll Love These Pancakes:
- High Protein: Each serving boasts a generous amount of protein, thanks to the combination of protein powder and egg whites, making it a perfect post-workout meal or filling breakfast.
- Healthy Ingredients: With oat flour, ground flaxseed, and unsweetened applesauce, these pancakes are wholesome and delicious, providing fiber and healthy fats.
- Easy to Make: Whipping up this batter takes only minutes, and cooking them is a breeze, making this a go-to recipe for any morning.
Here are the Main Ingredients you will Need for this Recipe:
Step-by-Step Instructions:
In a large bowl, mix together the oat flour, protein powder, flaxseed, zero-calorie sweetener, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, whisk together the egg whites, almond milk, applesauce, molasses, and vanilla extract.
Combine the wet and dry ingredients, stirring until smooth. Depending on the protein powder used, you may need to add slightly more almond milk to achieve a batter like consistency.
Preheat a non-stick pan over low heat. Pour batter into the pan to form pancakes.
Cook each side for 3-4 minutes, or until bubbles form on the surface and edges are set.
Serve warm with your favorite toppings, such as Greek yogurt, Whipped Cream or sugar-free syrup.
Recipe Notes and Modifications:
- I recommend the brand Pescience Select one for protein powder, for this recipe use the Vanilla Gourmet flavour!
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. This allows the baking powder to activate fully.
- Depending on the protein powder used, you may need to add slightly more almond milk to achieve batter like consistency.
- I recommend monk fruit as a zero-calorie sweetener, but any works!
- Use a 1/4 cup or 1/3 cup measuring cup to pour batter onto the skillet for evenly sized pancakes.
- Can store in the fridge for 3-4 days, or freeze for up to 3 months. Let cool completely before storing.
Other Breakfast Recipes you May Enjoy:
Eggs Benedict Breakfast Casserole
These Gingerbread Protein Pancakes are not just for the holiday season; they make a delightful and nutritious breakfast any time of year. With their cozy spices and high protein content, they’ll keep you feeling satisfied and energized. So grab your mixing bowl and whisk up a batch of these delicious pancakes—you’ll want to make them again and again!
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
Gingerbread Protein Pancakes
6
Servings10
minutes15
minutes291
kcal2 Pancakes
25
minutesTo track this recipe on My Fitness Pal, search TBB Gingerbread Pancakes
Please note, if you modify serving size using the blog program, only the first measurement serving size will change, not the second measurement in brackets (typically cups/tbsp).
Keep the screen of your device on
Ingredients
180 g vanilla protein powder (about 1 1/2 cups)
180 g oat flour (about 1 1/2 cups)
20 g ground flaxseed (about 2 tbsp)
120 g egg whites (about ½ cup)
240 ml unsweetened almond milk (about 1 cup)- see note
60 g unsweetened applesauce (about 1/4 cup)
1/4 cup zero calorie sweetener (see note)
2 tbsp molasses
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
1.5 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
Pinch salt
1 tsp vanilla extract
Directions
- In a large bowl, mix together the oat flour, protein powder, flaxseed, zero-calorie sweetener, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the egg whites, almond milk, applesauce, molasses, and vanilla extract.
- Combine the wet and dry ingredients, stirring until smooth. Depending on the protein powder used, you may need to add slightly more almond milk to achieve a batter like consistency.
- Preheat a non-stick pan over low heat. Pour batter into the pan to form pancakes.
- Cook each side for 3-4 minutes, or until bubbles form on the surface and edges are set.
- Serve warm with your favorite toppings, such as Greek yogurt, Whipped Cream or sugar-free syrup.
Recipe Notes & Modifications
- I recommend the brand Pescience Select one for protein powder, for this recipe use the Vanilla Gourmet flavour!
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. This allows the baking powder to activate fully.
- Depending on the protein powder used, you may need to add slightly more almond milk to achieve batter like consistency.
- I recommend monk fruit as a zero-calorie sweetener, but any works!
- Use a 1/4 cup or 1/3 cup measuring cup to pour batter onto the skillet for evenly sized pancakes.
- Can store in the fridge for 3-4 days, or freeze for up to 3 months. Let cool completely before storing.
Nutrition Facts
- Total number of serves: 6
- Calories: 291kcal
- Carbohydrates: 28.9g
- Protein: 31.6g
- Fat: 5.4g
- Fiber: 3.5g
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