The holiday season is here and that means Gingerbread Protein Pancakes are back! This healthy holiday breakfast recipe is super easy to make, cheap, packed with seasonal flavor, and definitely one of my favorites this time of the year!
Since we’re using rolled oats for this one you’re going to need either a food processor like this or blender to fully incorporate them.
Add into your food processor or blender 3/4 cup of rolled oats, 1 large whole egg, 2 large egg whites, 1 teaspoon of vanilla extract, 1/4 teaspoon of butter extract, 1/2 tablespoon of molasses, 1 teaspoon of light brown sugar, 1/2 cup of cottage cheese, 1/4 teaspoon of ground ginger, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of salt, 1 teaspoon of baking powder, and 1 scoop of a vanilla protein powder.
Did you know that you can’t taste the cottage cheese at all when combined with flavorful ingredients and that it’s a great source of slow digesting protein (casein)!?
Process or blend all of your ingredients together until your rolled oats are incorporated and your mix is “smooth”.
Take out a stovetop pan or griddle, turn your burner on medium heat, and coat your pan or griddle with some non-sticking cooking spray.
Stovetop Protein Pancakes
Pour your gingerbread protein pancakes mix on once your pan or griddle heats up and cook each side for around 2-3 minutes. Cooking time will vary depending on how big or small you make your pancakes so keep an eye on them!
Also remember to keep your pan or griddle coated with non-stick cooking spray for every new set of gingerbread protein pancakes.
Remove your pancakes from the heat and top them! I went with some Greek yogurt and sugar free syrup today. Let us know what you top yours with in the comments below.
Looking for more healthy holiday recipes? Try our Protein Gingerbread next!
Gingerbread Protein Pancakes
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Ingredients
- ¾ Cup Rolled Oats
- ½ Cup Cottage Cheese - Fat Free
- ¼ Teaspoon Butter Extract
- 1 Teaspoon Vanilla Extract
- 1 Large Whole Egg
- 2 Large Egg Whites
- ¼ Teaspoon Ground Ginger
- ½ Teaspoon Ground Cinnamon
- 1 Teaspoon Light Brown Sugar
- ½ Tablespoon Molasses
- 1 Scoop Protein Powder - Vanilla
- ¼ Teaspoon Salt
- 1 Teaspoon Baking Powder
Instructions
- Combine all of your ingredients for your pancakes into either a food processor or blender
- Process or blend everything together
- Take out a stovetop pan, turn your burner on Medium Heat, and coat it with some non-stick cooking spray
- Pour your mix in and cook each side of your pancake for around 2-3 minutes
Video
Notes
- Calories: 617
- Fat: 13g
- Saturated Fat: 2g
- Sodium: 758mg
- Carbs: 70g
- Fiber: 10g
- Sugar: 19g
- Protein: 55g
Nutrition
2 Comments
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I made the gingerbread protein pancakes this morning. OMG awesome! They were my favorite protein style pancakes I’ve had so far (and I’ve tried a bunch!). I was out of cottage cheese so I subbed it w/ Fage Fat Free Greek yogurt (same measurements) and I was also out of baking powder so I omitted it. I didn’t use any splenda or sweetener (my cellucor vanilla protein powder is sweet enough). I added a little extra ginger and molasses. They turned out seriously SO good. They even puffed up nice w/out the baking powder.
Awesome Jill! Thanks for the wonderful comment 🙂