Bursting with winter spices, these Gingerbread Protein Pancakes are cozy, comforting & healthy! A seasonal protein packed breakfast that’s easy & delicious! Gluten Free + Low Calorie
I’ve learned through my email list that meal prepping is a huge challenge for many of you, especially breakfast. Specifically, getting protein packed breakfasts! And just because it’s the holidays doesn’t mean it can’t be done.
So I’ll let you in on a BIG secret to help you un-meal prep your breakfast and make it protein packed. It’s called protein pancakes (oh yeah, and can’t forget those easy egg muffins either)!
Make a batch on the weekend and you have a protein packed, microwavable breakfast all week long. Sometimes I even make two batches. Freeze one for the following week. That way you’re only prepping breakfast twice a month. Score! At first it may seem like a challenge planning the time to prep them, but once you get into the routine of making them it will be a breeze!
Gingerbread Protein Pancakes
These Gingerbread Protein Pancakes are based on my popular Cottage Cheese Pancakes which have only 4 ingredients! I “winterfied” the recipe by adding warm spices – ginger, cinnamon, cardamon and allspice to spice things up!
These pancakes are good for you, but they don’t taste like it at all. And just so you know…you can’t taste the eggs or cottage cheese in these babies at ll. How’s that for tackling meal prep challenges and holiday flavors in one recipe?
What You Need
- Egg Whites
- Cottage Cheese
- Gluten Free Rolled Oats
- Cinnamon, Ginger, Nutmeg, Allspice, Cardamom
After you blend the ingredients together in a food processor or blender, the batter will be thin and runny. This is expected. They bake up nicely. They may not be the thickest pancakes in the world, but they are yummy and filling!
Use an electric skillet to make your pancakes. I highly recommend this! I got mine a few years ago and it has made pancake making so much easier. No cooking spray needed and they flip beautifully. It’s a small investment to add one to your kitchen and it will pay you back over and over again.
Store the pancakes in a container in the refrigerator up to 10 days or in the freezer up to 60 days. I wrap mine in plastic wrap with tin foil over them to prevent moisture build up in the freezer.
Okay friends, I hope you have a wonderful holiday weekend and enjoy the recipe! If you make this one or any others, please tag @skinnyfitalicious on Facebook or Instagram.
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Gingerbread Protein Pancakes
- Heat a skillet to medium high heat and spray with nonstick cooking spray.
- Add all ingredients to a food processor or blender and blend until mixed thoroughly.
- Scoop 1/4 cup of the batter onto the skillet to form a pancake.
- Cook until small bubbles begin to appear then using a spatula flip and cook another 2-3 minutes.
- Remove promptly from the skillet and place on a cooling rack while you repeat the process for remaining batter.
- Store in the refrigerator up to a week or freeze up to a month.
- Love these? Try my Skinny Gingerbread Pancakes
- My shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
- I use egg whites in this recipe to make the pancakes truly protein pancakes. If you use whole eggs, then this will significantly increase the fat content. Fat is good, but in small amounts which is why this recipe does not use whole eggs.
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