Gingerbread pancakes with breakfast and the first snowfall. Not a bad start to the day!
These have protein, fat and carbohydrates in a balanced ratio to be much more filling than normal pancakes. They are not sweet, so I’d either add a bit of sweetener to them if you intend to eat plain, or top them with sugar free syrup (or a very minimal amount of the real thing.)
1 cup egg whites
1/4 cup oatmeal (quick or old fashioned, doesn’t matter)
1/8 tsp salt
1 scoop vanilla whey protein
1/4 teaspoon each: nutmeg, allspice and cloves
3/4 teaspoon cinnamon
1 and 1/2 teaspoons ground ginger
1 tablespoon molasses (blackstrap or robust)
1/4 cup ground flaxseed
1 tablespoon chia seeds
1 teaspoon oil (any)
2 teaspoon baking powder
1. Combine everything except baking powder in a blender. Blend on high until completely smooth.
2. Add baking powder and blend on low for just 10 seconds or so.
3. Heat a nonstick skillet over medium-low heat for 2 minutes. (Grease skillet if needed with oil or butter, depending how nonstick it is) When hot, add 1/4 cup batter to the center. Batter will be thick but you can spread it thinner with a spatula if thinner pancakes are desired.
4. Cook until bubbles form on the top surface, then flip and cook the other side for 30 seconds, then remove to a plate and keep warm. Makes 6 medium pancakes.
Serves 2 (3 pancakes each)
Per serving: 295 calories, 11 g fat, 23 g carbohydrate (8 grams fiber), 30 grams protein
Want all the latest advice, coaching news, and recipes from AskGeorgie PLUS a free book of anytime recipes? Enter your email address below and hit Sign Me Up!