Low Carb Gingerbread Protein Pancakes

Gingerbread Protein Pancakes

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!

Low Carb Gingerbread Protein Pancakes

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

Disclaimer: this post contains some affiliate links
Gingerbread Protein Pancakes
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Low Carb Gingerbread Protein Pancakes

Prep Time10 mins
Cook Time10 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

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

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

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