Ingredients
Scale
- 1 scoop (30g) Vanilla or Snickerdoodle Whey or Casein protein powder
- 1/3 cup Oat flour (blended rolled oats)
- 1/2 teaspoon Baking powder
- 1 teaspoon Ground ginger
- 1/2 teaspoon Ground cinnamon
- 1/4 teaspoon Ground cloves or allspice
- 1/4 cup Non-fat Greek yogurt
- 1 large Egg white
- 1 tablespoon Blackstrap molasses
- 2–3 tablespoons Unsweetened almond milk (adjust for consistency)
- A pinch of salt
- Coconut oil or cooking spray for the pan
Instructions
- In a medium-sized mixing bowl, combine the protein powder, oat flour, baking powder, ginger, cinnamon, cloves, and salt. Use a whisk to stir everything together, ensuring there are no large clumps of protein powder. This ensures the spices are evenly distributed throughout every bite of your pancakes.
- Add the Greek yogurt, egg white, and blackstrap molasses to the dry mixture. Start by adding 2 tablespoons of almond milk. Stir the mixture gently until a thick batter forms. If the batter seems too dry or “pasty,” add the remaining tablespoon of milk. Be careful not to overmix, as this can make the protein powder based pancakes rubbery.
- Heat a large non-stick skillet or griddle over medium-low heat. It is vital to use a lower heat setting than you would for traditional pancakes, as protein powder can burn quickly. Lightly coat the surface with cooking spray or a tiny bit of coconut oil. Wipe away any excess oil with a paper towel to ensure an even cook.
- Pour the batter onto the hot skillet to form 3 or 4 small pancakes. Small pancakes are much easier to flip than one giant one. Cook for about 2-3 minutes on the first side. Look for small bubbles to form on the edges and the center to look slightly set. Carefully flip the pancakes and cook for another 1-2 minutes until golden brown and firm to the touch.
- Stack the warm gingerbread pancakes on a plate. For a truly festive experience, top them with a dollop of Greek yogurt (to mimic whipped cream), a drizzle of sugar-free maple syrup, and a sprinkle of extra cinnamon. Serve immediately while they are hot and fluffy.
- Cook Time: 20 minutes