Gingerbread Pancakes

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.)

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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

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{ 1 comment… add one }

  • Kim April 14, 2014, 12:30 pm

    These sound and look amazing!! I have been loving pumpkin protein pancakes lately! Gotta try these :)

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