Gingerbread Protein Pancakes

Gingerbread Protein Pancakes #grainfree #glutenfree #breakfast

We had quite the action-packed weekend! Kevin’s Mom, Renee, flew in from Victoria on Thursday evening. On Friday, we ate muffins, walked the dogs, and headed to the grocery store for a couple of items for dinner. Before we knew it, it was time to pick up Kevin from the airport and race home to prepare a barbecue feast for my parents who were planning to come over around 6pm.

The 5 of us had a lovely time perched up on our bar stools chatting about Lance Armstrong being stripped of his Tour de France titles. We then went on to Olympians, athletes… oh, it was a heated debate!

Saturday, Kevin spent some time with his bike in the garage and I made us pancakes… gingerbread pancakes to be exact!

We did a bunch of running around Saturday morning and afternoon, then decided to go to The Coup for dinner.

We don’t normally order drinks but it was a special occasion, so I tried the mint thyme ice tea. It was so cooling and nice. Mmm!

Sunday, I made a big batch of Sweet Potato Hash with fried eggs and Happy Tummy Breakfast Pudding – fuel for the activities that lay ahead…

my first tennis match!

Why have I waited 26 years to play tennis? Hmm perhaps because I’m not so good at the whole hand, eye coordination thing. I swear there was a hole in my racket. That, or the wind was just too gusty, the ball kept flying everywhere :$ Whatever it was, I don’t think I’ve laughed so hard with myself… ever.

Even though it’d been years since Kevin picked had picked up a racket, he and Renee had a great game. Much better than the stop and go, ball over the fence, in the face, game that Renee and I had.

After tennis, we had a quick bite to eat then headed over to the new Telus Science Center in Calgary. We’d heard great things, but were massively disappointed. Although highly interactive and entertaining for kids, I felt that there wasn’t enough science going on in the two small exhibits. It just didn’t do a good job of connecting the interactive games we were playing with the science behind it all and at $20 per person, I was expecting a bit more than that.

There was one cool thing that stuck out during our visit that had me all warm and fuzzy inside when I saw it – a wishing tree! All of the kids that visit the Center write down what they wish for and attach it to this large tree in the middle of one of the playrooms. There were some obvious kid wishes like “I wish Christmas was everyday”, or “I wish for a new PlayStation”, but there were some that were so touching…

Not only was our weekend filled with food laughter, and fun times, I also managed to come up with a couple of new recipes along the way too! First up – the pancakes we enjoyed on Saturday. Holy deliciousness, and easy too!

Gingerbread Protein Pancakes #grainfree #glutenfree #breakfast

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5.0 from 3 reviews
Gingerbread Protein Pancakes
Recipe type: Vegan (option), Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 4 pancakes, 2 servings
Frying these grain-free protein pancakes will infuse your home with the smell of gingerbread all morning long.
  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.
    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.

    Gingerbread Protein Pancakes #grainfree #glutenfree #breakfast

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    Comments | Leave Your Comment

    1. I love anything gingerbread! Yum. I’ve never bought chickpea flour before though–I had heard it has a distinct taste that most people were not thrilled with. But maybe with all the delicious spices it doesn’t matter . . . I wonder if quinoa flour could be used instead. I have some of that to use up before I go buying more! :)

      • Kevin hates chickpeas, despises them even, and he doesn’t even know these pancakes are made with chickpea flour! The distinct taste is cooked off, if the baked good is cooked completely. If it isn’t then yep, you’ll have a bitter and chickpea-tasting pancake! I’ve been making these protein pancakes for the better part of the year and have never had anyone complain about the taste. Not sure if quinoa flour would work. If you try it, let me know!

    2. You know I’m all about summer but I will take gingerbread ANY time of year (and pumpkin too for that matter!) It sounds like you and I would be a great match for each other on the tennis court. When I used to live in Bahrain, I think I probably set a record for the number of tennis balls hit OUT of the courts and into the surrounding neighbours’ gardens. Oops! It sounds like you guys had a very busy but fun weekend… oh and tell Kevin that there is a very strong resemblance between him and his mom!!

    3. These look amazing! I’m a big fan of chickpea pancakes and love the ginger bread twist on these! I sub in a small banana sometimes replacing the flax egg…works just as well :)

    4. These sound perfect for Fall!! :) Yum!!

      My friend and I used to play tennis – we went to value village and got tennis outfits and retro tennis racquets, it was so fun – we weren’t good at all, but we laughed through the entire thing! It was awesome! People must have thought we were crazy!

      • Ha! That sounds like a really great time. We used to do something really, really similar but with golfing!

      • Thanks Tamikko! The weather can’t seem to make up it’s mind here. It was a bit chilly on the weekend so making a Fall cozy breakfast just fit. But not today, it’s a scorcher, jeewhiz!

    5. Is there something I can substitute blackstrap molasses with? Maple Syrup?


      • Sure thing, that should work it just wont have that same gingerbread taste but I’m sure it’ll still taste awesome.

    6. These pancakes sound amazing. My yoga studio was closed on Saturday so I decided to wake up and make us pancakes, too. I made a multi-grain gluten-free vegan recipe with lots of different flours, that I kinda made up on the fly, they were surprisingly amazing for not having a game plan. I love the idea of the gingerbread flavors, though. I’ll have to try that next time.

      • You mentioned that you made them with a bit of teff flour, right? Guh, I wish I would have thought of that! I have SO much teff in the house it’s not even funny.

    7. These pancakes sound so good! I love gingerbread, and the extra protein is great too! I’ve never used chickpea flour before, but I’ve been seeing a lot of recipes with chickpea flour that I want to try. It looks like I need to get some!

      • Chickpea flour can be used in so many different recipes. My favorite is using it as a flour in muffins. It’s like using pastry flour! So light and delicious :)

    8. oooh, I can imagine how GOOD your kitchen smelled with these pancakes – I am making a note about these for the holidays, they’ll be perfect!

      I’ve been playing tennis so long, I don’t remember a time when I did not know how… but even at tournament level, I still had Hole In My Racquet Days… ;)

      have a great week, Leanne!

      • Oh good to know the pros have that issue too haha it was really fun!

    9. I made these gingerbread pancakes this morning and they were so good. Ate ALL of them. I like that they are high in protein. Thinking of bringing one to work tomorrow as a snack, but then I would have to make more!!

      • Shoot, don’t you hate when you eat your breakfast AND snack in the same go? Happens to me a lot, too. Glad you enjoyed them!

    10. These look fantastic! perfect for the chilly mornings we are starting to have now :) I’m going to try to make them with almond flour.

      • Almond flour may yield a different consistency, you may have to adjust the liquids to accommodate… but I bet almond flour would be fabulous with the gingerbread flavor!

        • Hi Leanne,

          Made these with almond flour last week and you were right about the different consistency! What would you suggest for measurements with the liquids in using almond flour? I added more almond flour than the recommended amount for chickpea flour, but do you think that I need to add more liquid? They were yummy, just didn’t stay together. Trying to perfect it to make for company coming Thanksgiving. Thanks for your help!

          • Hi Brooke – I think it would be best to follow the base of a different recipe. Try something like this and then replace some of the agave with molasses to make more of a gingerbread flavor. I’m sure spices could be added too.

    11. Hi Leanne. Can’t wait to try this out! Just wondering if we can substitute the molasses for anything? It’s a little difficult for me to find sometimes and would love to try these tomorrow! Or is it needed for the gingerbread flavor?

      • Hi! It’s needed for the gingerbread flavor, but you could try them with honey for an equally delicious result!

    12. Hi Leanne,
      Huge fan. I really appreciate you attitude and all of the wonderful knowledge you share about baking and eating gluten free. I am going to try these and make some flour with the teff I have in the house. I’ll let you know how they come out :) Thank you for sharing such a great recipe.
      All the best,
      Betty Rocker

    13. Leanne, these look fantastic! I will make them on Christmas. What a wonderful idea! I love this recipe!

      • Ooo! Can’t wait to hear how you like them, Rose! One of our favorite recipes. So good!

    14. I love, love, love these. I’ve made them with flax eggs or egg whites. Both work well. I use coconut palm sugar instead of stevia/xylotol. Tonight I added 1/3 cup pumpkin and it was heaven!

      • I’m so happy you like it, Kim! Pumpkin… I’ll have to try that next time, too!

    15. Thanks for the recipe Leanne, these look great! I use chickpea flour (besan) all the time to make socca. I’m still trying to figure out how to make a non fried version of pakoras. Oh, and the secret to making contact with the tennis ball is to keep your eye on the ball from the time it leaves your opponents racket until your’re about to hit it…I promise you, it works! I just started playing 3 summers ago and this one tip greatly improved my game.

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