Gingerbread Protein Pancakes

Gingerbread Protein Pancakes

These Gingerbread Protein Pancakes are light and fluffy, but thanks to the addition of whey protein, they also pack a high-protein punch.

And since they’re made without wheat, they’re gluten-friendly, too!

The spice mix of cinnamon, ginger, cloves, and nutmeg creates more than you’ll use in the pancake batter, but you can save it in an airtight container and use it on top of oatmeal or in a Shakeology smoothie to infuse it with that classic gingerbread flavor.

4.5 from 2 votes
Print

Gingerbread Protein Pancakes

These Gingerbread Protein Pancakes are light and fluffy, and thanks to whey protein they pack a high-protein punch. And since they’re made without wheat, they’re gluten-friendly, too.

Course Breakfast
Cuisine American
Keyword protein
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 3 servings, 2 pancakes each
Calories 152 kcal
Author Beachbody

Ingredients

  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • 1 scoop vanilla whey protein powder
  • cup reduced-fat (2%) plain Greek yogurt
  • 4 large egg whites (½ cup)
  • ¼ cup dry rolled oats
  • 2 Tbsp. coconut flour
  • ½ tsp. baking powder
  • 2 tsp. molasses (blackstrap if possible)
  • Nonstick cooking spray
  • ¼ medium pear, cut into bite-sized chunks (optional)

Instructions

  1. To make spice mix, combine cinnamon, ginger, cloves, and nutmeg in a small bowl; mix well. Set aside.

  2. Combine protein powder, yogurt, egg whites, oats, coconut flour, 1 tsp. spice mix, baking powder, and molasses in a medium bowl; mix well.

  3. Heat large nonstick skillet lightly coated with spray over medium heat.

  4. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 1 to 2 minutes, or until golden brown and cooked through.

  5. Repeat until all batter is used.

  6. Serve two pancakes topped with pear, if desired, serve immediately.

Recipe Notes

  • Remaining spice mix can be stored in an airtight container and used in oatmeal, yogurt, or tea.
  • Leftover pancakes can be reheated in a toaster oven.

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Gingerbread Protein Pancakes
Amount Per Serving (1 serving)
Calories 152 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 25mg8%
Sodium 192mg8%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 5g6%
Protein 17g34%
* Percent Daily Values are based on a 2000 calorie diet.

 

Container Equivalents
½ Red
1 Yellow

2B Mindset Plate It!
Enjoy as part of breakfast.

If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.

Photo by Rebecca Swanner