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 and 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 protein powder to boost the nutrition and protein.
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…
- Gluten-free and dairy-free
- Kid-friendly
- Fluffy and fulfilling
- Excellent for digestive health and blood sugar balancing due to the fibre and protein
- The perfect recipe for a special occasion or brunch
Here’s the recipe.
Breakfast & Brunch
Gingerbread Protein Pancakes
PrintIngredients
- 1 cup oat flour
- 1 cup brown rice flour
- 1/2 cup coconut flour
- 1 scoop protein powder*
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tbsp ground ginger
- 1 tsp nutmeg
- 1/4 tsp cloves
- 1 tsp pure vanilla extract**
- 3 large eggs, whisked
- 2.5 cups oat milk
- 2-4 tbsp coconut oil
Toppings
- 2 tbsp coconut oil
- 2 pears, chopped
- 1/2 cup walnuts or pecans, chopped
- 1 tbsp maple syrup
- 1 can Cha’s Coconut Whipping Cream - refrigerate for at least 1 hour before using.
- In a large bowl, combine flours, protein powder, baking soda, baking powder, cinnamon, ginger, nutmeg and cloves. In a separate bowl, combine vanilla (if using), eggs and oat milk. Combine wet and dry ingredients together.
- Heat skillet to medium and melt coconut oil. When skillet is heated, pour batter on to skillet and cook pancakes. Flip when soft bubbles appear on the top. Continue doing this until all the batter is used.
- Meanwhile, melt coconut on a small fry pan. Add chopped pears and sauté until tender. Add maple syrup and walnuts to tender pears just to warm up the walnuts. Remove from heat and set aside.
- In a large mixing bowl, follow instructions on packaging of whip cream and whip coconut whipping cream until fluffy with a hand mixer.
- Assemble pancakes. Place 2 to 3 pancakes on a plate. Add chopped pear walnut mixture, top with coconut whipped cream and maple syrup.
*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 those recipes 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
14 thoughts on “Gingerbread Protein Pancakes”
These look fantastic! About how many pancakes/servings does it make?
I 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?
Can rice flour be replaced with spelt, almond or einkorn flour? I’m not worried about gluten.
Yes for sure. All those subs would work. You may need to alter the liquid portion in case those flours absorbs more or less moisture.
You 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.
Hi Joy! To replace the eggs here would it be best to do 1banana or flax eggs?
Thanks!
I 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!
Glad to hear it! Thanks for letting me know!
This sounds yummy. Now I’m only familiar with cloves in its whole form – looks a bit like a seed. Is that what you use?
I use ground cloves – they are very easy to find at your local grocery store but you can use the whole and just grind it up!
Ican’t wait to eat these on Christmas morning. We had them on the weekend and they are so good.Thank youJoy.
Glad you love them Jennifer! I’m making the same thing on Christmas morning!