Gingerbread Protein Pancakes

These gingerbread pancakes are full of warm spices, packed with protein and are naturally gluten free.

During a recent snowstorm my husband was working from home so I decided to surprise him with a warm and yummy pancake lunch. With Christmas right around the corner, we are officially in hermit cookie season which is where I got the inspiration for this dish. 

If you’ve never had a hermit bar before, they are a chewy, ginger-molasses spice cookie that my husband bakes every year during the holidays. They originated in New England where my husband was raised as a nutrient-packed cookie for sailors to bring on long trips across the ocean.

While I’d love to subsist on cookies for nourishment, I rarely go more than 3 hours without a meal so I decided to create a healthy pancake recipe that hits all of the gingerbread notes we love without any of the guilt. In fact, these pancakes are packed with protein and fiber to give you long lasting energy all morning long. After all, you probably have cookies to bake and gifts to wrap.

Your fork is waiting.

Gingerbread Protein Pancakes

Yay or Nay?

These gingerbread pancakes are full of warm spices, packed with protein and are naturally gluten free.

PREP: 10 mins

COOK: 10 mins

TOTAL: 20 mins

REVIEW PRINT

Servings: 4

Ingredients

 

1/2x1x2x

• 2 cups oats
• 2 scoops protein powder
• 1 tablespoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon ground ginger
• 1 teaspoon baking powder
• ½ teaspoon salt
• ⅛ teaspoon ground cloves
• 1 ripe banana (mashed)
• 1 egg
• ¼ cup skim milk
• 2 tablespoons molasses
• 1 teaspoon vanilla
• maple syrup and butter (to serve optional)

Instructions

 

• Place oats in a food processor or blender and pulse until flour forms. It doesn’t have to be perfectly smooth.
• In a medium bowl, whisk together oat flour, protein powder, cinnamon, nutmeg, ground ginger, baking powder, salt and ground cloves.
• In a small bowl, combine wet ingredients: mashed banana, egg, milk, molasses and vanilla. Slowly add wet ingredients to the dry and mix until just combined.
• Heat griddle over medium heat and spray with cooking spray. Working 1/4 cup at a time, pour batter onto heated griddle. Cook first side until bubbles begin to form, about 2 minutes. Flip pancakes and cook additional 2 minutes or until other side is lightly browned.
• Serve with maple syrup and butter if you wish.

Notes

Once your griddle heats up, feel free to reduce heat to medium-low or even low to avoid burning pancakes before they are fully cooked.

If batter seems too dry, add 1/4 cup additional milk.

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Nutrition

Calories: 286kcalCarbohydrates: 46.5gProtein: 14.6gFat: 5.6gSaturated Fat: 1.4gPolyunsaturated Fat: 4.2gTrans Fat: 0gCholesterol: 96mgSodium: 347mgFiber: 5.9gSugar: 8.2g

Related Recipes:

• Apple Cinnamon Protein Pancakes
• Banana Whey Protein Pancakes
• Gingerbread Buckwheat Pancakes
• Gluten Free Pumpkin Pancakes
• Fluffy Pumpkin Pancakes
• Blueberry Banana Ricotta Pancakes

DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!