Gingerbread Protein Pancakes

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.

Spread the love, earn karma points:

Pin It

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: 60
  • Total Fat: 6.6
  • 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