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Gingerbread Protein Pancakes

by February 27, 2017

Frying these grain-free protein pancakes will infuse your home with the smell of gingerbread all morning long.

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Vegan, Vegetarian

Prep Time:

Serves:

2

Ingredients

Instructions

  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.

Notes

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.

Nutrition Information Per Serving

Calories:

323

Calories from Fat:

59.4

Total Fat:

6.6 g

Saturated Fat:

0.6 g

Sodium:

117 mg

Carbs:

47.4 g

Dietary Fiber:

14.3 g

Net Carbs:

33.1 g

Sugars:

7.4 g

Protein:

16.3 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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