Gingerbread Protein Pancakes

5 from 1 vote

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

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: Breakfast

Diet: Low Calorie

Servings: pancakes

Calories: 72kcal

Author: Megan Olson

Ingredients

2 cups Gluten Free rolled oats
12 large egg whites
2 cups low fat cottage cheese I use Lactaid, lactose free
2 teaspoons cinnamon
2 teaspoons ginger
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon cardamom
1-2 tablespoons blackstrap molasses optional

Instructions

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.

Notes

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.

Nutrition