Gingerbread Protein Pancakes: These Gingerbread Protein Pancakes are light and fluffy, and thanks to whey protein they pack a high-protein punch. And since they’re made without wheat, they’re gluten-friendly, too.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 3 servings, 2 pancakes each
Calories 152 kcal
Ingredients
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1 scoop vanilla whey protein powder
- ⅓ cup reduced-fat (2%) plain Greek yogurt
- 4 large egg whites (½ cup)
- ¼ cup dry rolled oats
- 2 Tbsp. coconut flour
- ½ tsp. baking powder
- 2 tsp. molasses (blackstrap if possible)
- Nonstick cooking spray
- ¼ medium pear, cut into bite-sized chunks (optional)
Instructions
- Add half of dates; pulse until well blended.
- Add remaining dates; pulse until mixture forms a uniform dough.
- Shape dough into 12 walnut-sized balls; place in airtight container.
- Refrigerate for at least 1 hour before serving.
- Serve immediately, or store in airtight container in the refrigerator for up to five days
