Gingerbread Protein Pancakes
Bursting with winter spices, these Gingerbread Protein Pancakes are cozy, comforting & healthy! A seasonal protein packed breakfast that's easy and delicious!
Servings: 16 pancakes
Ingredients
- 2 cups Gluten Free rolled oats or regular oats
- 12 large egg whites
- 2 cups low fat cottage cheese
- 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.
Notes
- Love these? Try Healthy Gingerbread Pancakes next!
- Store in the refrigerator up to a week or freeze up to a month.
- 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
Serving: 1pancake | Calories: 72kcal | Carbohydrates: 9.2g | Protein: 7g | Fat: 1.1g | Saturated Fat: 0.3g | Cholesterol: 2.5mg | Sodium: 136.4mg | Fiber: 1.2g | Sugar: 1.2g