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Pancakes (and waffles) are a favorite tradition in the McJordan family! We whip up a batch every weekend and enjoy the leftovers throughout the week by reheating them in the toaster. These Gingerbread Protein Pancakes are absolutely mouthwatering!
Not only are these pancakes fluffy and delicious, but they’re also packed with protein and fiber, making them a healthy choice. I included some protein powder to enhance their nutritional value.
When making these for your family, aside from their health benefits, the main question is: how do they taste? Well, they taste just like gingerbread, as the name suggests, thanks to a delightful mix of ginger, cinnamon, nutmeg, and cloves. These antioxidant-rich spices are fundamental for achieving that classic gingerbread flavor. Trust me, these pancakes won’t let you down!
Top them with sautéed pears and coconut whipped cream, like I did, and you’ll be in pancake heaven. They’re perfect for celebrating the holiday season, but honestly, who needs an excuse? If you’re craving something delicious this weekend, treat yourself to these pancakes!
*Don’t have protein powder? No worries, just use 1/4 cup of brown rice flour. If you’re using vanilla-flavored protein powder, skip the vanilla extract.
This recipe makes about 18 pancakes, which are sure to delight. The topping with sautéed pears and coconut whipped cream takes them to a whole new level! As I’m writing this, I find myself getting hungry all over again!
Wishing you and your family a joyful holiday season!
How many pancakes does the recipe make?
The batter yields around 18 medium-sized pancakes, and they’re quite filling! I usually have two, my daughter has the same, and my husband eats three.
Can I use another flour instead of oat flour? What about quinoa or buckwheat?
Yes, you can substitute with those flours. You might need to adjust the liquid ingredients, as these flours can absorb moisture differently. Personally, I prefer buckwheat because quinoa has a strong flavor.
Can I use something else instead of rice flour, like spelt, almond, or einkorn flour? I’m not concerned about gluten.
Definitely, those options should work. Just be prepared to tweak the liquid portion if needed for consistency.
Hi Joy! To replace the eggs, should I use a banana or flax eggs?
I haven’t tried making these without eggs, but flax or chia eggs would likely work better than banana. Let me know how it turns out!
Flax eggs worked great!
I’m glad to hear that! Thanks for letting me know!
This sounds delicious. I’m only familiar with whole cloves—are those what you use?
I use ground cloves. They’re easy to find at any grocery store, but you can grind whole cloves if that’s what you have.
I can’t wait to have these on Christmas morning. We made them this past weekend, and they were fantastic. Thanks, Joy.
Glad you enjoyed them, Jennifer! I’ll be making them on Christmas morning too!
