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RECIPE
19 INGREDIENTS 8 STEPS 30min

Gingerbread Protein Pancakes

You'd never know these Gingerbread Protein Pancakes are gluten-free because they are fluffy and absolutely delicious! Thanks to ginger, cinnamon, nutmeg, and cloves. These four antioxidant-rich aromatic spices are essential for the gingerbread taste. These pancakes do not disappoint!
Gingerbread Protein Pancakes Recipe | SideChef
You'd never know these Gingerbread Protein Pancakes are gluten-free because they are fluffy and absolutely delicious! Thanks to ginger, cinnamon, nutmeg, and cloves. These four antioxidant-rich aromatic spices are essential for the gingerbread taste. These pancakes do not disappoint!
I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
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I'm Joy, the Founder of Joyous Health, a Certified Holistic Nutritionist, and a best-selling author. My recipes are designed to show you a fresh new approach to eating that will change the way you think about food and what you eat.
https://www.joyoushealth.com/
30min
Total Time
$4.14
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1 cup
Oat Flour
1 cup
Brown Rice Flour
1/2 cup
Coconut Flour
1 scoop
Vanilla Protein Powder
I used Genuine Health Vanilla Protein Powder
1 tsp
Baking Powder
1 tsp
Baking Soda
1/2 Tbsp
Ground Cinnamon
1 tsp
Ground Nutmeg
1/4 tsp
Ground Cloves
1 tsp
Pure Vanilla Extract
(optional)
3
Large Eggs , whisked
2 1/2 cups
Oat Milk
2 Tbsp
Coconut Oil
up to 4 Tbsp

Toppings

2 Tbsp
Coconut Oil
2
Pears , chopped
1/2 cup
Chopped Walnuts
or Pecans
1 can
(400 mL)
Coconut Whipped Topping
refrigerate for at least 1 hour before using

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Nutrition Per Serving

VIEW ALL
CALORIES
605
FAT
31.2 g
PROTEIN
18.1 g
CARBS
72.8 g

Author's Notes

If you don’t have protein powder, just add 1/4 cup brown rice flour. If you’re using vanilla flavored protein powder, omit vanilla extract.

Makes 18 pancakes.

Cooking Instructions

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Step 1
In a large bowl, combine Oat Flour (1 cup) , Brown Rice Flour (1 cup) , Coconut Flour (1/2 cup) , Vanilla Protein Powder (1 scoop) , Baking Soda (1 tsp) , Baking Powder (1 tsp) , Ground Cinnamon (1/2 Tbsp) , Ground Ginger (1 Tbsp) , Ground Nutmeg (1 tsp) , and Ground Cloves (1/4 tsp) .
Step 2
In a separate bowl, combine Pure Vanilla Extract (1 tsp) (if using), Large Eggs (3) , and Oat Milk (2 1/2 cups) . Combine wet and dry ingredients together.
Step 3
Heat skillet to medium and melt Coconut Oil (2 Tbsp) . When the skillet is heated, pour batter onto the skillet and cook pancakes.
Step 4
Flip when soft bubbles appear on the top. Continue doing this until all the batter is used.
Step 5
Meanwhile, melt Coconut Oil (2 Tbsp) on a small fry pan. Add Pears (2) and sauté until tender.
Step 6
Add Maple Syrup (1 Tbsp) and Walnuts (1/2 cup) to tender pears just to warm up the walnuts. Remove from heat and set aside.
Step 7
In a large mixing bowl, follow instructions on the packaging of Coconut Whipped Topping (1 can) and whip until fluffy with a hand mixer.
Step 8
Assemble pancakes. Place 2 to 3 pancakes on a plate. Add chopped pear walnut mixture, top with coconut whipped cream and maple syrup.

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Nutrition Per Serving
Calories
605
% Daily Value*
Fat
31.2 g
40%
Saturated Fat
15.0 g
75%
Trans Fat
0.0 g
--
Cholesterol
117.0 mg
39%
Carbohydrates
72.8 g
26%
Fiber
12.3 g
44%
Sugars
14.7 g
--
Protein
18.1 g
36%
Sodium
391.6 mg
17%
Vitamin D
--
--
Calcium
108.6 mg
8%
Iron
4.3 mg
24%
Potassium
414.1 mg
9%
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