We absolutely love pancakes for breakfast, so we thought making Christmas pancakes would be so much fun. We decided gingerbread pancakes would be perfect and then a light bulb suddenly went on and we thought ‘Gingerbread shaped pancakes’ would be even better!
We made these pancakes super gingery but if you are not a massive fan then we would suggest you reduce the amount of ginger- you can always add more after you have cooked the first pancake.
Let us know if you decide to re create these delicious Protein pancakes!
Serves 12 Gingerbread Pancakes (you will have excess pancake scraps left over)
Ingredients for Pancakes
150g Oats or Oat flour (we just blended oats)
2 tsp Baking Powder
2.5tsp Ground Ginger
2tsp Ground Cinnamon
2 scoops of Vanilla Whey Protein
2 egg whites
50ml Milk (of any kind) (add gradually)
1 Braeburn Apple
Blend your oats until they form a flour
Add the rest of the dry ingredients and blend.
Add the rest of the ingredients and blend until it forms a batter.
Heat your pan (medium/high heat) and melt some coconut oil or butter.
Add a table spoon of mixture to your pan and flip once bubbles appear on the surface.
In a separate pan you will need to stew your Apples, Cinnamon and water until they are soft and piping hot (keep checking in case you need to add more water).
Whilst the apples are cooking you will need to cut our your pancakes using a gingerbread shaped cutter.
Stack the pancakes and add the topping and drizzle with maple syrup/honey/sweetener of your choice.