Gingerbread protein pancakes
25 min · 41 g protein · 391 cals / serving
Fluffy pancakes that taste like a gingerbread cookie: oat flour and whey with ground ginger, cinnamon, a pinch of cloves and a spoon of dark molasses, cooked golden and served with Greek yogurt and warm pear. A cold-morning breakfast for the holidays.
Ingredients
Batter
- 1/2 cup whole grain oat flour, or blitzed rolled oats
- 1 heaped scoop whey protein, vanilla
- 1 1/2 tsp baking powder
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 pinch cloves
- 1 pinch salt
- 1 egg
- 1/4 cup liquid egg white, or 2 egg whites
- 2/3 cup skyr
- 2 tsp molasses, dark, not blackstrap
- a light mist cooking spray
To serve
- 1 pear, cored and sliced
- 2/3 cup nonfat Greek yogurt
Steps
- Whisk the oat flour, whey, baking powder, ginger, cinnamon, cloves and salt in a bowl.
- In a second bowl whisk the egg, egg whites, skyr and molasses until smooth, then stir in the dry mix just until no dry streaks remain. The batter is thick; let it rest 5 minutes, and loosen it with a spoon of milk only if it will not spread.
- Heat a nonstick pan over medium-low heat and mist with spray. Spoon in 3 tablespoons of batter per pancake, spread slightly and cook until the edges look set, about 2 minutes, then flip and cook 1 minute more. Protein batters brown fast, so keep the heat gentle.
- In the same pan, warm the pear slices for 2 minutes a side until soft. Serve the pancakes with the yogurt and warm pear on top, with a dusting of cinnamon.
Good to know
Blackstrap molasses?
It is much stronger and slightly bitter. Use half the amount, or swap it for maple syrup and add an extra pinch of ginger.
Can I make the batter the night before?
Mix the dry and wet parts separately and keep the wet in the fridge; combine in the morning. Mixed batter loses its rise overnight.
Alternative
Per
- Calories
- 120
- Protein
- (43%)
- 12 g
- Fat
- (13%)
- 2 g
- Carbohydrates
- (45%)
- 14 g
- of which sugar
- 6 g
- Fiber
- 2 g
- Sodium
- 169 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 782 kcal goes into the pot and 709 g of ingredients comes out as about 650 g of food: 120 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.