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A plate of gingerbread protein pancakes made from homemade gingerbread pancake mix, with maple syrup and whipped cream, on a snow covered picnic table.
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5 from 1 vote

Gingerbread Pancake Mix [Gingerbread Protein Pancakes]

I'm a big fan of homemade mixes for camping food, and this protein packed Gingerbread Pancake Mix is always a seasonal hit. Low carb, too!
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American
Diet: Diabetic, Gluten Free, Vegetarian
Servings: 2 Servings per bag. (Recipe is for 1 bag)
Calories: 305kcal

Equipment

  • 1 Ziplock Sandwich Bag

Ingredients

Pancake Mix:

  • ⅓ cup Super Fine Almond Meal
  • 2 Scoops Vanilla Flavoured Whey Protein We use Revolution Nutrition High Whey - Vanilla Cake
  • 2 tablespoon Brown Sugar Or Brown Sugar Substitute, to keep it low carb!
  • 1 tablespoon Coconut Flour
  • 1 teaspoon Baking Powder
  • 1 teaspoon Ground Ginger
  • ¾ teaspoon Ground Cinnamon
  • pinch Allspice
  • pinch Ground Cloves

To Use A Mix:

  • ⅓ cup Milk of choice we use unsweetened almond milk
  • 2 Large Eggs
  • 1 tablespoon Vegetable Oil or MCT Oil optional

Instructions

To Make Mixes

  • Open as many sandwich bags as you’ll need for making mixes. The recipe is for 1 bag, each bag serves 2 people.
  • One ingredient at a time, measure each dry ingredient into each of the bags. I’ll do the almond flour first, in each bag, then the protein powder, etc - assembly line!
  • Once all of the ingredients are measured into the bags, push all of the excess air out of a bag and seal it. Repeat with remaining bags.
  • Store mix in a cool, dry, dark place until use.
  • Should be used by the earliest expiry date of all the ingredients you use.

To Use Pancake Mix (Makes 6 Pancakes):

  • Heat a large nonstick skillet, griddle, or other flat cooking surface over medium heat, spray with nonstick spray.
  • Empty a bag of pancake mix into a small mixing bowl.
  • Add milk, eggs, and oil - if using, use a fork to stir until well combined and smooth.
  • Use a ¼ cup measure to pour batter out into 3 small pancakes. (You can do all 6 at once, if using a larger surface, like my Cuisinart Griddler.)
  • Allow to cook until the underside is nicely golden brown, and small bubbles are breaking at the surface.
  • Carefully flip each pancake and cook for another 1-2 minutes, until golden brown on the second side, and JUST cooked through.
    Note: Overcooking can lead to dry pancakes!
  • If you only did the 3 pancakes to start, use the ¼ cup measure to pour the remaining batter into another 3 pancakes, repeat the cooking process.
  • Serve the gingerbread pancakes with your favourite toppings - butter, maple syrup, sugar free syrup, whipped cream, etc - or just plain.

Notes

Leftover pancakes can be stored in an airtight container in the fridge for a couple days, but these are definitely better when served fresh.

Nutrition

Calories: 305kcal | Carbohydrates: 20g | Protein: 11g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 342mg | Potassium: 98mg | Fiber: 4g | Sugar: 13g | Vitamin A: 240IU | Vitamin C: 0.03mg | Calcium: 255mg | Iron: 2mg