These light and fluffy Gingerbread Greek Yogurt Pancakes are sure to keep you satisfied all morning with over 20g of whole food protein! They’re gluten-free thanks to the oats, whipped up in the blender in under 5 minutes, and LOADED with sweetness and spice.
Happy Pancake Sunday!!
And I hope you like gingerbread because I totally spaced on the fact that I just posted cookies yesterday. But I really, really wanted to post pancakes today, and I really, really wanted to keep ‘em festive… which meant going with:
- snickerdoodle, or
And I don’t know about you, but:
- I’m not a fan of eggnog (AT ALL)
- Peppermint is too polarizing, and
- Snickerdoodle is basically cinnamon sugar, which I’ve already done
So gingerbread it was.
Actually, there are probably way more festive flavours out there, but I seriously couldn’t think of any and Google wasn’t being overly helpful. I guess fruit cake would have been an option, but I feel like even just sticking that label on a stack of pancakes would have automatically doomed them to failure. I mean… does anyone think good things when they hear the words: “fuit.cake?” I’m thinking no.
But gingerbread? With it’s tantalizing combination of sugar and spice? Perfection. Especially when icing is involved.
So let’s talk deets.
First and foremost, the entire recipe is a single-serving that clocks in at just over 20g of whole food protein (more if you use protein powder in the frosting), meaning you can eat the whole stack of 6 – 8 pancakes yourself and feel nice and satisfied all morning. Or evening if you’re like me and enjoy breakfast for dinner a few times a week.
To make things even better, you whip them up in your blender, meaning cleanup is minimal and you don’t have to worry about over-mixing a fussy batter and ending up with tough pancakes. The finished batter itself is super easy to work with as well, so you’re pretty much guaranteed perfectly shaped pancakes every.single.time.
Pancakes that are gluten-free, pack a nice little boost of iron (20% RDA of iron in 1 Tbsp of molasses… woo!), and pair perfectly with movies like Elf or A Christmas Carol.
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!Print
For the pancakes:
- 1/4 cup (60 g) plain Greek yogurt
- 1/2 cup (40 g) rolled oats
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/2 tsp baking powder
- 2 large egg whites OR 1 large egg
- 2–3 tsp molasses
- 1 tsp coconut palm sugar
- 1/2 tsp vanilla extract
- 1–2 Tbsp (15–30 ml) unsweetened almond milk**
For the icing:
- 1 – 2 Tbsp (7 – 14 g) vanilla protein powder
- small amount of unsweetened almond milk (I used about 1/2 Tbsp)
- Preheat a skillet over medium heat and generously coat it with cooking spray or oil. You want to make sure it’s nice and hot before you start cooking your pancakes.
- Add all the pancake ingredients to a blender in the order listed and blend on high until the oats have fully broken down and the batter is smooth and frothy. Allow the batter to sit for a few minutes so that it has a chance to thicken up while you make the icing – simply mix both ingredients together in a small bowl.
- Pour the batter straight from the blender onto the skillet until desired size of pancakes is reached. Cook the pancakes until the edges have set and bubbles begin to form on the tops. Using a spatula, flip and cook for another 1-2 minutes.** Repeat until all the batter is gone, making sure to coat your skillet again with oil between each batch. Finally, top with icing or toppings of choice and enjoy!
* Unless your batter is too thick, you might not need any milk at all. If you do, start with 1 Tbsp (15 ml) of almond milk and only add a second if you feel the batter is too thick after sitting for a while. ** If you find that you’re having a hard time getting the insides of the pancakes to fully cook, cover your skillet with a lid while they cook.
Keywords: breakfast, gingerbread, gluten-free, Greek yogurt, healthy, pancakes, recipe
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