Go Back
Gingerbread Protein Pancakes
Print Recipe

Low Carb Gingerbread Protein Pancakes

Prep Time10 minutes
Cook Time10 minutes
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!