Gingerbread Protein Pancakes

'tis the gingerbread season!  This past week I tried M&M’s seasonal Gingerbread M&M’s and am now I’m on a gingerbread kick.  Since I don’t have any gingerbread seasoning, I also found this great homemade version.  I’ve made a small batch that I’ll be using in my pancakes, coffee, and oats during this winter season! 

Rather than stuff my face with gingerbread cookies, I've decided to indulge with a large stack of pancakes!  I've been waiting for these all week and they met every expectation that I had.

Gingerbread Spice Mix

Ingredients

• 1/4 cup cinnamon
• 1/4 cup ground ginger
• 1/8 cup allspice
• 1/8 cup nutmeg
• 1/8 cup ground cloves

Directions

1. Combine all ingredients in a small glass jar

Uses

• standard size cakes (9x13 or two 8" rounds), use 5 t
• standard size cookie recipe (makes 2-3 dozen), use 4 t
• to flavor ground coffee before brewing, use 2 t
• to flavor pancakes or waffles (makes +/-12), use 2-3 t

Gingerbread Protein Pancakes

 Serves: 1

Calories per Serving (pancakes only): 287

Fat: 4.7g - Protein: 44.8g - Carbs: 22.1g - Fiber: 10.8g)

Ingredients

• 1 scoop cinnamon swirl protein powder
• 1 T coconut flour
• ½ t baking powder
• 1 stevia packet
• ¼ cup Greek yogurt
• 2 egg whites
• 1 1/4 t Homemade Gingerbread Spice
• ½ t vanilla extract
• 3 T almond milk
• 1 t psylium husks

Serve With

• 1 T Walden Farms pancake syrup
• 1/8 cup pomegranate seeds

Directions

• Blend all of the pancake ingredients together
• Heat a griddle to medium-high heat and spoon out 4-6 equal portions onto the griddle; work in batches if necessary
• Cook until the pancakes start to bubble then flip and continue cooking until both sides are golden brown 
• Serve with syrup and fruit