Warm, fluffy gingerbread protein pancakes packed with festive spices and protein—perfect for a cozy, high-protein holiday breakfast.
Ingredients (1–2 servings)
- 1 scoop High Whey Vanilla
- ½ cup oat flour (or blended oats)
- 1 tsp baking powder
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 egg
- ½ cup unsweetened almond milk (or milk of choice)
- 1 tbsp molasses or maple syrup
- ½ tsp vanilla extract
- Pinch of salt
- Cooking spray or a little coconut oil for the pan
Preparation
- In a bowl, mix oat flour, protein powder, baking powder, spices, and salt.
- Add the egg, almond milk, molasses, and vanilla extract. Whisk until smooth. Let the batter rest for 2–3 minutes to thicken.
- Heat a non-stick pan over medium heat and lightly grease it.
- Pour small circles of batter onto the pan and cook for 2–3 minutes, until bubbles form on the surface.
- Flip and cook for another 1–2 minutes until golden and cooked through.
- Serve warm with extra maple syrup, Greek-style lactose-free yogurt, or a sprinkle of cinnamon on top.
These gingerbread protein pancakes bring all the cozy holiday flavors you love while supporting your protein goals. Perfect for festive mornings or meal prep, they’re a delicious way to enjoy a healthy seasonal treat without sacrificing taste.
