Pancakes (and waffles) are a McJordan family favourite! We always make a batch on the weekend and then enjoy the leftovers during the week by popping them in the toaster to reheat them. These Gingerbread Protein Pancakes are mouth-watering delicious!
They are the perfect fluffy texture and super good-for-you too with a hit of protein and tons of fibre.
I added a scoop of Genuine Health's fermented organic protein powder in vanilla flavour to boost the nutrition and protein (use code JOYOUS20 to save). The fact that the protein is fermented essentially unlocks the nutrients making them bioavailable and amplifies the amino acids, vitamins and minerals, making them easier to digest.
If you're making these for your family, aside from how healthy they are, what you really want to know is how do they taste? Am I right? Well, just like the name says, they taste like gingerbread. That's thanks to ginger, cinnamon, nutmeg and cloves. These four antioxidant-rich aromatic spices are essential for the gingerbread taste. These pancakes do not disappoint!
Once you add the mouthwatering topping of sauteed pears and coconut whipped cream, you'll be in absolute pancake heaven like I was when I made them last.
These are the perfect pancakes to celebrate the holiday season! That being said, you don't have to need a reason to make them. If you like yummy food and you want to treat yourself to pancakes this weekend, then definitely make these!
These pancakes are...
Here's the recipe.
*Don’t have protein powder, no problem, just add 1/4 cup brown rice flour.
**If you’re using vanilla flavoured protein powder, omit vanilla extract.
Makes 18 pancakes
Be sure to make the topping with sauteed pears and coconut whipped cream, it really elevates them to a whole new joyous level! This is one of these recipe that as I'm writing this post up right now, I'm getting hungry!!
Wishing you and your family a joyous holiday season!
Joy xo
ps. This post is created in partnership with Genuine Health but all opinions are my own. :)
These look fantastic! About how many pancakes/servings does it make?
ReplyI usually get about 18 medium sized pancakes out of this batter. They are quite fulfilling and find that eating 2 is a good serving for me and my daughter. My hubby eats 3.
Is there another flour I can substitute the oat flour with? Quinoa? Buckwheat?
ReplyYou could try either of those. My preference would be for buckwheat since quinoa has such a distinct flavour. You may need to alter the liquid component in case swapping out the oat flour changes the consistency.
Can rice flour be replaced with spelt, almond or einkorn flour? I’m not worried about gluten.
ReplyYes for sure. All those subs would work. You may need to alter the liquid portion in case those flours absorbs more or less moisture.
Hi Joy! To replace the eggs here would it be best to do 1banana or flax eggs? Thanks!
ReplyI haven't made these egg-free before so I'm not sure. However, chia or flax would probably be a better choice than banana. Let me know if it works out!
Flax eggs worked out great!
ReplyGlad to hear it! Thanks for letting me know!