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Gingerbread Protein Pancakes

Gingerbread Protein Pancakes
3 Pancakes (Full Serving)

Calories 293 (7% from fat)
Fat 2.2 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 81.5 mg.
Sodium 323 mg.
Carb. 49 gram
Fiber 6.3 gram
Sugar 11 gram
Sugar Alcohol 0 gram
Protein 17.6 gram

1 Pancake (1/3 Serving)

Calories 98 (7% from fat)
Fat 0.7 gram
Saturated Fat 0.3 gram
Trans Fat 0 gram
Cholesterol 27 mg.
Sodium 108 mg.
Carb. 16 gram
Fiber 2.1 gram
Sugar 3.7 gram
Sugar Alcohol 0 gram
Protein 5.8 gram

Ingredients


1 1/2 cups whole-wheat pastry flour

2 scoops (2/3 cup) protein powder
(We used GNC Pro Performance 100% Whey Vanilla Cream Protein Powder.)

1/4 cup Splenda or stevia

1 tsp. baking powder

1/4 tsp baking soda

1/4 tsp. salt

1/2 tsp. dried ginger, ground

1 tsp. cinnamon, ground


1 whole large egg

1/2 tsp. vanilla extract

2 Tbsp. molasses

2 Tbsp. Splenda Brown Sugar Blend

1 1/2 cups water


buttery cooking spray

Enjoy a sweet taste of the holidays, anytime. Make a couple batches and freeze them for easy re-heating later. Top them with sugar free syrup or sugar free honey.

1. Whisk together the first eight ingredients, flour through cinnamon, in a medium mixing bowl. Set aside.

2. Whisk the egg in a large mixing bowl, then whisk in all the remaining ingredients except buttery cooking spray, until smooth.

3. Stir the flour mixture into the molasses mixture until combined.

4. Heat a non-stick pan over medium heat. Once it’s hot, lightly coat with the buttery cooking spray.

5. Measure out 1/4 cup of the mixture per pancake. Cook until bubbles form and the edges are dry, then flip and cook until browned on the other side. Repeat until all 12 pancakes are cooked.

Yield: 4 Servings, 3 Pancakes Per Serving


This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave for approximately 2-3 minutes. Keep the container open a little to allow steam to escape.

 

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