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High-Protein Gingerbread Pancakes

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

Ingredients

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

Estimated values based on one serving size.

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Preparation

  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!
 

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