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:

1. 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.
2. 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.
3. Use a ladle to pour batter onto hot pan to form pancake shapes.
4. 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.)
5. 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

Prep Time10 minutes mins

Cook Time10 minutes mins

Course: Breakfast

Servings: 1

Calories: 223kcal

Ingredients

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

Instructions

• 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

Fiber: 3g | Calories: 223kcal | Fat: 3g | Protein: 38g | Carbohydrates: 7g

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