Gingerbread Protein Pancakes

Yay or Nay?

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

Gluten Free Gingerbread Protein Pancakes - The Lemon Bowl


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. 

Hermit Bars - Ginger Molasses Cookies - The Lemon Bowl

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.

Gingerbread Protein Pancakes - The Lemon Bowl

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 - The Lemon Bowl

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
 

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.

Nutrition

Calories: 286kcalCarbohydrates: 46.5gProtein: 14.6gFat: 5.6gSaturated Fat: 1.4gPolyunsaturated Fat: 4.2gTrans Fat: 0gCholesterol: 96mgSodium: 347mgFiber: 5.9gSugar: 8.2g
DID YOU TRY THIS RECIPE? Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

34 thoughts on “Gingerbread Protein Pancakes”

  1. these 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? ;-)

  2. Wow, 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.

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