Gingerbread Protein Pancakes

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These gingerbread pancakes are full of warm spices, packed with protein and are naturally gluten free.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 286kcal

Place oats in a food processor or blender and pulse until flour forms. It doesn't have to be perfectly smooth.
In a medium bowl, whisk together oat flour, protein powder, cinnamon, nutmeg, ground ginger, baking powder, salt and ground cloves.
In a small bowl, combine wet ingredients: mashed banana, egg, milk, molasses and vanilla. Slowly add wet ingredients to the dry and mix until just combined.
Heat griddle over medium heat and spray with cooking spray. Working 1/4 cup at a time, pour batter onto heated griddle. Cook first side until bubbles begin to form, about 2 minutes. Flip pancakes and cook additional 2 minutes or until other side is lightly browned. Serve with maple syrup and butter if you wish.

Once your griddle heats up, feel free to reduce heat to medium-low or even low to avoid burning pancakes before they are fully cooked.

If batter seems too dry, add 1/4 cup additional milk.