Gingerbread Protein Pancakes

August 24, 2012 by Leanne Vogel February 27, 2017

Frying these grain-free protein pancakes will infuse your home with the smell of gingerbread all morning long.

Ingredients

• 2/3 cup non-dairy milk – I used unsweetened almond milk
• ¼ cup egg whites or 1 flax egg (1 tablespoon freshly ground flax + 3 tablespoon water)
• 1 tablespoon blackstrap molasses
• 1 tablespoon chia seed
• 1 teaspoon gluten-free pure vanilla extract
• 10 drops vanilla stevia or 2 tablespoon xylitol – see note
• 2/3 cup chickpea flour
• 1 teaspoon gluten-free baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/8 teaspoon ground cloves

Instructions

1. Combine almond milk and chia and allow to sit for 10 minutes – this will get the chia all gelatinous and good for your digestion. Alternatively, allow the chia to soak overnight in the milk, then add to the recipe.
2. Preheat a small non-stick pan on medium-low heat for 2 minutes.
3. Meanwhile, combine the dry ingredients in a separate bowl, then add to the wet ingredients.
4. Stir until just mixed.
5. Pour ¼ of the mixture into the preheated pan. Allow the first side to cook for 3-4 minutes, or until bubbles form and the edges begin to turn golden.
6. Flip and allow to cook for another 1-2 minutes.
7. Place completed pancake on cooling rack and repeat with remaining batter.
8. Serve with melted coconut oil, maple syrup, chopped apple and pecans.

Notes

Feel free to replace the xylitol with 2 tablespoons of another type of sweetener. Palm sugar, honey, maple syrup or demerara sugar would all be good choices.

Nutrition Information Per Serving