Gingerbread Protein Pancakes

hearty and healthy breakfast , American pancakes with honey , ginger , cinnamon and spices on a wooden background

Light, fluffy pancakes always make a yummy breakfast, but it can be easy to down an entire stack… and then be hungry two hours later. The solution: Add protein powder! These flapjacks also mix in cinnamon, cloves, ginger, and nutmeg for an irresistible gingerbread taste.

Ready in under 30 minutes. Serves 3

16 Ingredients

  • For spice mix:
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • Pinch ground cloves
  • Pinch ground nutmeg
  • For pancakes:
  • 1 scoop whey protein powder, vanilla flavour, or equivalent
  • 1/3 cup 1% plain Greek yogurt
  • 4 egg whites
  • 1/4 cup old-fashioned rolled oats
  • 2 tablespoons coconut flour
  • 1 teaspoon spice mix
  • 1/2 teaspoon baking powder
  • 2 teaspoons molasses (blackstrap, if possible)
  • Cooking spray
  • 1/4 medium pear, cut into bite-sized chunks (optional)


  1. To make spice mix, combine cinnamon, ginger, cloves, and nutmeg in a small bowl; mix well. Set aside.
  2. Combine protein powder, yogurt, egg whites, oats, coconut flour, spice mix, baking powder, and molasses in a medium bowl; mix well.
  3. Heat large nonstick skillet lightly coated with spray over medium heat.
  4. Ladle about 1/4 cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 1 to 2 minutes, or until golden brown and cooked through.
  5. Repeat until all batter is used.
  6. Serve pancakes topped with pear, if desired.