Skinny Gingerbread Pancakes are an easy, low calorie and gluten free breakfast. Made with 10 basic ingredients, these pancakes are great for meal prepping and holiday or winter eating! Low Calorie + Gluten Free
This post was originally published in 2015. I have updated it for you!
These skinny gingerbread pancakes are seriously the BEST winter breakfast. Although I'd never judge you if you wanted to eat them year round!
They're made with 10 basic ingredients, packed with flavor (hello ginger and cinnamon!), are loaded with 5 grams of protein per pancake, and are super fluffy and delicious!
It goes great with my homemade gingerbread coffee creamer.
What Makes This Gingerbread Pancake Mix Healthy?
I've been making these low calorie gingerbread pancakes for years! I make mine with molasses, buttermilk and egg whites. If you need a substitutes to the ingredient, check out the substitution section below.
- Lower Calorie - These pancakes are much lower in calories than regular pancakes. Only 131 calories per fluffy pancake! As I always say, calories are not everything. A calorie deficit is required for losing weight, BUT the composition of protein, fat and carbs in your calories is just as important for satiety and hunger.
- Higher Protein - Each pancake has 5 grams of protein each. That will help keep you fuller!
- Gluten Free - I made this recipe gluten free using gluten free oat flour, but you can use regular oat flour instead if you're not gluten free.
- Lower Fat - There's only 3 grams of total fat per serving.
Ingredients For Low Calorie Gingerbread Pancakes
Here are the ingredients for these fluffy buttermilk pancakes! See the full recipe card at the end of the post for the measurements. This is just a summary.
- Egg Whites
- Gluten Free Oat Flour
- Baking Powder
- Baking Soda
Remember to check out the substitution section below for recommendations on what you can substitute!
How To Make Gingerbread Pancakes with Buttermilk
Step One - Stir the molasses and buttermilk together in a small bowl. In a separate larger bowl, combine the flour, baking powder, baking soda and spices.
Step Two - In a third small bowl, beat the egg whites about 5 minutes until soft, white peaks form.
Step Three - Make a well in the dry ingredients bowl then add the molasses and milk combination to it spooning the batter from the sides into the liquid to combine. Once that is done, fold in the egg whites.
Step Four - Heat an electric griddle to medium heat then scoop 1/4 cup of the batter to form one pancake on the griddle.
Step Five - Cook 4-5 minutes until bubbles begin to appear. Flip and cook another 2-3 minutes or until the edges are completely done. Repeat for the remaining batter.
Step Six - Remove from the griddle and place on a wire rack to cool while you cook the remaining pancakes.
What To Serve With Healthy Pancakes?
These healthy pancakes pair well with a side of scrambled eggs, egg bake, turkey or chicken sausage. They would also be delicious with a gingerbread coffee creamer, a pumpkin spice latte or homemade peppermint mocha.
Healthy Pancake Toppings
These pancakes are delicious with a sprinkle of powdered sugar on top, but you can top them however you like! Here's a few suggestions:
How To Store Leftover Healthy Pancakes
I recommend storing these pancakes in an airtight container or plastic storage bag in the refrigerator up to 4 days.
You can freeze these pancakes by wrapping them individually or by freezing them on a baking sheet spaced out individually and then adding them to a plastic storage bag to freeze so that they will not stick together.
To reheat leftover pancakes, you can reheat them in the oven or a toaster oven at 300 F for a few minutes. You can also reheat them on the stovetop or microwave.
Are Pancakes Healthy
While pancakes are a popular breakfast, pancakes in general, are not the most nutritious breakfast, but these pancakes are absolutely a better option than your traditional pancake recipe.
Most pancakes recipes are a combination of high fat and high carbs, which leaves people hungrier and more likely to over consume calories later on. These pancakes are made with much less fat and a boost of protein making them a healthier option.
I think it's important for people, especially those who have been chronic dieters to get out of the all or nothing thinking that you can have ALL THE PANCAKES AND EAT ALL THE JUNK or you can never have pancakes.
I truly believe there is a middle ground and all foods can be enjoyed in moderation while reaching your health goals and maintaining any weight loss.
How To Make The Best Gluten Free Gingerbread Pancakes
- Use an electric griddle! Using a pan on the stovetop always was a recipe for pancakes sticking and falling apart. With an electric griddle, you don't have to worry about sticking or falling apart. Here is the electric griddle I have.
- Measure the flour properly. During baking, if you don't measure the flour in particular, the right way you will discover the recipe will not yield the best results. Here are my tips for measuring properly.
- Do not substitute the egg whites with whole eggs. The egg whites are literally what give make these pancakes so fluffy. Substituting with whole eggs will not yield the same fluffiness due to the fat content.
Substitutions for Healthy Gingerbread Pancake Recipes
Here are the substitutions you can make with this recipe. Please note that when you substitute an ingredient that it does change the nutritional values from what you see in the full recipe detailed at the bottom of this post.
- Egg Whites - I absolutely DO NOT recommend substituting the egg whites for whole eggs. The pancakes will simply not turn out as fluffy and delicious. If you do substitute with whole eggs, be aware that the recipe will not turn out as well. You would use 3 whole eggs if you are substituting.
- Egg Free - If you require an egg free recipe, then this pancake recipe is egg free what I recommend instead. You can add the spices from this recipe to give it the gingerbread flavor and omit the apples!
- Molasses - The molasses is what gives this recipe it's ginger flavor along with the spices. If you must substitute, I recommend using honey, maple syrup or a monk fruit syrup instead.
- Buttermilk - You can use any milk you like, even dairy-free milk works with this recipe!
- Dairy Free - Substitute the buttermilk for dairy-free milk.
- Gluten Free Oat Flour - You can use regular oat flour if you are not gluten free. Whole wheat flour or regular gluten free baking flour also works wit this recipe. Almond flour and coconut flour do not work with this recipe. Use this almond flour pancake recipe and add the spices from this recipe. Or use this coconut flour pancake recipe and add the spices from this recipe to make it gingerbread style!
More Healthy Gingerbread Recipes To Try!
- Gingerbread Donuts
- Homemade Gingerbread Coffee Creamer
- Almond Flour Gingerbread Muffins
- Gingerbread Protein Brownies
- Gingerbread Protein Pancakes
- Pumpkin Gingerbread Smoothie
- Healthy Gingerbread Cake
- Paleo Salted Gingerbread Cookies
- Chocolate Gingerbread Loaf
Skinny Gingerbread Pancakes
- In a small bowl, stir molasses and milk together. In a large mixing bowl, combine the oat flour, baking powder, baking soda, ginger, cinnamon, nutmeg and allspice combining well and breaking up any clumps.
- In a third bowl, beat the egg whites 5 minutes until soft white peaks form.
- Make a well in the dry ingredients then add the molasses and milk spooning batter from the sides into the liquid to combine. Once the batter is combined, gently fold fluffy egg whites into the batter (do not over mix).
- Heat an electric griddle. Add 1/4 cup of the batter to the griddle to form 1 pancake. Repeat for the remaining batter.
- Cook 4-5 minutes until bubbles begin to appear and edges are set. Flip pancakes, cook another 2-3 minutes until cooked through.
- Remove from the griddle and place on a wire rack to cool slightly before serving.