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.
Gingerbread Protein Pancakes
Ingredients
- 2 cups oats
- 2 scoops protein powder
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground cloves
- 1 ripe banana mashed
- 1 egg
- 1/4 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
Nutrition Information:
Katie
December 27, 2014 at 12:23 pmThese look sooo yummy!! Can I substitute almond milk for skim milk?
Liz DellaCroce
December 28, 2014 at 9:18 pmAbsolutely!!
kitblu
December 7, 2014 at 12:05 amI have some protein powder but there is no scoop. Ho do I determine how much to use? I would love to make these pancakes.
Liz DellaCroce
December 8, 2014 at 9:34 amOh good point! Two tablespoons! :)
Tiff @ Love, Sweat, & Beers
December 4, 2014 at 8:45 amOh yum! These sound great. I am alllll about the gingerbread right now.
Liz DellaCroce
December 6, 2014 at 8:50 amYou and me both! Tis the season!
lindsay
December 4, 2014 at 7:21 amthese look fab! and now i want a slab of good ol’ butter too! LOL! gingerbread pancakes are great but add in gluten free and protein and you’ve got DINNER, right? ;-)
Liz DellaCroce
December 4, 2014 at 7:49 amExactly girl! I like the way you think!
skie stanyard
December 20, 2013 at 4:52 amCan you sub the Egg for anything!? Brilliant recipe
Liz DellaCroce
December 21, 2013 at 9:05 amYou could always try a flax egg! Google it for easy directions but I believe it’s a tablespoon of flax seed with water. Good luck!!
Caroline
December 18, 2013 at 5:58 pmOoooh…these look so airy and fluffy! I love gingerbread. I’ve never done a gingerbread pancake! I’m pinning now to make over the holidays. My kids will love them!
Liz DellaCroce
December 18, 2013 at 6:00 pmLet me know if you try it!! They were one of my best batches of pancakes lately!! :)
Nikki @Seeded at the Table
December 18, 2013 at 5:12 pmI could really use these pancakes today! And, about 5,000 batches of those hermit bars.
Liz DellaCroce
December 18, 2013 at 5:58 pmLOL I want to have a hermit with you!! xxoxo
Gaby
December 16, 2013 at 10:54 pmI would love a big stack of these!
Liz DellaCroce
December 17, 2013 at 12:03 pmThey were so dang good!! Thanks Gaby!
Samuel Jeffery
December 16, 2013 at 10:23 amWow! I would have never considered gingerbread to be used in pancakes. What a wonderful idea!
Liz DellaCroce
December 17, 2013 at 12:03 pmI hope you like them!!
Laurie {Simply Scratch}
December 16, 2013 at 9:51 amYup, totally making these!
Liz DellaCroce
December 16, 2013 at 9:30 pmYou must – they were so freaking good!
ashley - baker by Nature
December 15, 2013 at 8:13 pmthese pancakes look incredible, liz! i am all about gingerbread flavored recipes right now :)
Liz DellaCroce
December 17, 2013 at 12:03 pmThanks friend – they were so good!! I need to remember to use molasses more often!
Susan
December 14, 2013 at 6:43 amWow, Liz! You’ve really come up with something here that sounds wonderful. We enjoy pancakes, but I rarely find a recipe for them that I really want to make. I’m definitely going to put this on my list of must-try recipes.
Liz DellaCroce
December 15, 2013 at 9:24 amThank you so much Susan! I hope you enjoy!
Georgia @ The Comfort of Cooking
December 13, 2013 at 6:41 pmYour hubby was so lucky to be treated to these delicious pancakes for lunch! I could go for them any time of day. They look SO delicious, and I love the gingerbread flavor. Thanks for sharing, Liz! Happy holidays to you and your new family of four! ;)
Liz DellaCroce
December 15, 2013 at 9:24 amI always want pancakes too – any time of the day!! :) Happy Holidays to you as well friend!
Kathy
December 13, 2013 at 2:13 pmI already have some oatmeal flour. How much should I use in the recipe? Thanks!
Liz DellaCroce
December 13, 2013 at 2:21 pmIt’s a 1:1 ratio so one cup of oat flour! Enjoy!!
Kathy
December 13, 2013 at 6:15 pmThanks! Going to try these tomorrow morning:)
Liz DellaCroce
December 15, 2013 at 9:23 amOh good I hope you enjoy them!!
Aggie
December 13, 2013 at 7:49 amThese sound perfect. I seriously love when you can feel good about eating pancakes.
Ps…forwarding hermit bar recipe to Larry :)