Almond Flour Gingerbread Pancakes
Almond Flour Gingerbread Muffins with collagen frosting. Spiced with warm flavors and high in protein & healthy fats! An easy breakfast or portable snack! Paleo + Gluten Free + Low Calorie
Servings: 12 muffins
Calories: 188kcal
Ingredients
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1/3 cup extra virgin olive oil
- 2 tablespoons honey
- 2 tablespoons blackstrap molasses
- 1 teaspoon vanilla extract
- 3 eggs
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 teaspoon baking soda
For the Glaze
- 1 tablespoon collagen
- 1/8 cup unsweetened almond milk
Instructions
- Preheat oven to 350 and lightly spray a muffin tin with nonstick cooking spray.
- Using a standing mixer or hand mixer, blend together the eggs, honey, molasses, and vanilla until smooth.
- In a separate bowl, stir together the spices, flours, and baking soda.
- Add half the flour mixture to the liquid mixture and stir to combine. Then stir in the oil and remaining flour.
- Divide the mixture evenly among 12 muffin cavities. Bake 15 minutes at 350 F or until a toothpick can be inserted in the center clean.
- Cool the muffins on a wire baking rack. While the muffins cool, prepare the optional frosting by stirring the ingredients together. Drizzle the muffins with the frosting.
- Enjoy immediately, or store in the refrigerator up to 7 days or freezer 30 days.
Notes
- Nutrition Facts do not include the optional frosting.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1muffin | Calories: 188kcal | Carbohydrates: 9.2g | Protein: 5.9g | Fat: 14.3g | Saturated Fat: 2g | Cholesterol: 31.2mg | Sodium: 121.9mg | Fiber: 2.5g | Sugar: 4.7g