These gingerbread pancakes are full of warm spices, packed with protein and are naturally gluten free.
During a recent snow storm 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.
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.
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.