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77% would make again

High-Protein Gingerbread Pancakes

by Mercedes Sandoval and Karlee Rotolyfeatured in 10 Pancake Stacks You Won't Be Able To Resist


for 8 pancakes

  • 3 large eggs
  • 1 cup cream-style cottage cheese (225 g)
  • 1 tablespoon molasses
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • ½ cup oat flour (45 g)
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon ground cloves
  • 1 pinch of kosher salt
  • 1 tablespoon chia seeds
  • oil, of choice, for greasing the skilled
  • whipped cream, for serving
  • orange, segments, for serving
  • syrup, sweetener of choice, for serving

Nutrition Info

Shop ingredients with
    Calories 151
    Fat 8g
    Carbs 12g
    Fiber 1g
    Sugar 5g
    Protein 7g

Estimated values based on one serving size.


  1. In a blender, combine the eggs, cottage cheese, molasses, honey, vanilla, oat flour, baking powder, ginger, nutmeg, cinnamon, allspice, cloves, and salt. Blend until well combined.
  2. Pour the mixture into a medium bowl and fold in the chia seeds.
  3. Heat the oil in a large skillet over medium-high heat. Pour ¼ cup of batter into the pan and cook for 3 minutes, until bubbles start to form and the edges become golden brown.  Flip and cook for 3 minutes more, until golden brown on the other side. Repeat with the remaining batter.
  4. Top the pancakes with whipped cream, orange segments, and your sweetener of choice.
  5. Enjoy!