Ingredients
Scale
- ¼ cup plain Greek yogurt
- ½ cup rolled oats
- ½ tsp. baking powder
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/2 ripe banana
- 2–3 tsp. molasses
- 2 egg whites
Instructions
- Preheat a skillet over medium heat and coat it with cooking spray or oil. You want to make sure that it’s very hot before you start cooking your pancakes.
- Add ingredients to a blender in the order listed and blend until oats are broken down and batter is smooth. Allow batter to sit for a few minutes so that it thickens up.
- Pour batter straight from blender onto skillet until desired size of pancakes is reached. Sprinkle a few chocolate chips on top and cook until the edges have set and bubbles begin to form on the tops of the pancakes, about 3 minutes. Using a spatula, flip and cook for another 2 minutes. Repeat until all the batter is gone, making sure to coat your skillet again with oil between each batch.
- Remove from heat and serve with your favourite toppings.
Notes
* Recipe makes 1 serving of 6 palm-sized pancakes. You can easily double of triple it to make more.
- Prep Time: 5 mins
- Cook Time: 10 mins
Keywords: Christmas breakfast, gingerbread Greek yogurt pancakes, gingerbread pancakes, gluten-free pancakes, greek yogurt pancakes, recipe