Low Carb Gingerbread Protein Pancakes

Merry almost Christmas everyone! These are going to kick-off my healthy Christmas inspired recipes! These Low Carb Gingerbread Protein Pancakes were 100% my favourite breakfast I have had in a long time.

They have an almost buttery taste and definitely taste like gingerbread cookies! They are absolutely perfect for a Christmas morning breakfast. Want some?

Low Carb Gingerbread Protein Pancakes

Serves: 1

Ingredients:

1/2 tsp molasses (adds the classic gingerbread flavour without adding many carbs, you can leave it out if you want but they will be more like spiced pancakes)
1/2 tsp cinnamon
1/4-1/2 tsp ginger, more or less to taste
dash of cloves
1 scoop vanilla protein powder (I recommend PVL Creamy Vanilla), 28g
1/2 tsp baking powder
pinch of salt
1/2 tbsp flaxseed meal
1/2-1 tsp powdered monkfruit/erythritol or another sweetener to taste
3 1/2 tbsp 2% cottage cheese
1/4 cup egg whites, 60g
1 tbsp almond milk, 15ml
1/4 tsp vanilla extract

Toppings:

Raisins, walnuts, pecans, mini chocolate chips (all optional)
Sugar-Free Syrup

Or alternatively..

Cream cheese frosting:

2 tbsp cream cheese combined with a little powdered monkfruit sweetener, vanilla extract and cinnamon.

Directions:

Preheat your oven to the lowest temperature setting and then shut off. Heat a pan over low-medium heat. Spray or grease with oil/butter.
Combine all dry ingredients in a bowl. Blend together all the wet ingredients in a food processor/blender except molasses until smooth. Stir wet ingredients into dry.
Use a ladle to pour batter onto hot pan to form pancake shapes.
Feel free to add a few mini chocolate chips or raisins to your pancakes! Flip after 1-2 minutes on each side. (Look for browning or bubbles coming through.)
Place the finished pancakes into the oven on a plate to keep warm. Repeat until batter is gone. Take out of oven and serve with sugar-free syrup. Enjoy your Low Carb Gingerbread Protein Pancakes!

Nutrition Facts: 3g fat | 7 NET carbs | 38g protein | 3g fibre

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Low Carb Gingerbread Protein Pancakes

Pancakes

1/2 tsp molasses (adds the classic gingerbread flavour without adding many carbs, you can leave it out if you want but they will be more like spiced pancakes)
1/2 tsp cinnamon
1/4-1/2 tsp ginger (more or less to taste)
dash of cloves
1 scoop vanilla protein powder (28g, I recommend PVL Creamy Vanilla)
1/2 tsp baking powder
pinch of salt
1/2 tbsp flaxseed meal
1/2-1 tsp powdered monkfruit/erythritol or another sweetener to taste
3 1/2 tbsp 2% cottage cheese
1/4 cup egg whites (60g)
1 tbsp almond milk (15ml)
1/4 tsp vanilla extract

Toppings

raisins (walnuts, pecans, mini chocolate chips (all optional))
sugar free syrup

Preheat your oven to the lowest temperature setting and then shut off. Heat a pan over low-medium heat. Spray or grease with oil/butter.
Combine all dry ingredients in a bowl. Blend together all the wet ingredients in a food processor/blender except molasses until smooth. Stir wet ingredients into dry.
Use a ladle to pour batter onto hot pan to form pancake shapes.
Feel free to add a few mini chocolate chips or raisins to your pancakes! Flip after 1-2 minutes on each side. (Look for browning or bubbles coming through.)
Place the finished pancakes into the oven on a plate to keep warm. Repeat until batter is gone. Take out of oven and serve with sugar-free syrup. Enjoy your Low Carb Gingerbread Protein Pancakes!