Recipe of the Month: Gingerbread Protein Pancakes
Recipe recommended by GRP Runner Natalie Cizmas
Whether you are looking for a nutritious pre-run meal, a protein-packed post-run meal, or a fun holiday morning meal, these Gingerbread Protein Pancakes can fit any of those needs! They are a great source of carbs, protein, and fat and can be served with a glass of hot cocoa or eggnog to amplify the holiday flavors! Top these pancakes with such suggestions as: maple syrup, diced apples, dark chocolate chips, and/or nuts.
Ingredients (for 4 servings):
2c oats
¼c protein powder
1T cinnamon
1t nutmeg
1t ground ginger
1t baking powder
½t salt
⅛t ground cloves
1 ripe banana (mashed)
1 egg
¼c skim milk
2T molasses
1t vanilla
Instructions:
Place oats in a food processor or blender and pulse until flour forms. It doesn't have to be perfectly smooth.
In a medium bowl, whisk together oat flour, protein powder, cinnamon, nutmeg, ground ginger, baking powder, salt and ground cloves.
In a small bowl, combine wet ingredients: mashed banana, egg, milk, molasses and vanilla. Slowly add wet ingredients to the dry and mix until just combined.
Heat griddle over medium heat and spray with cooking spray. Working 1/4 cup at a time, pour batter onto heated griddle. Cook first side until bubbles begin to form, about 2 minutes. Flip pancakes and cook additional 2 minutes or until other side is lightly browned.
Notes:
Once your griddle heats up, feel free to reduce heat to medium-low or even low to avoid burning pancakes before they are fully cooked.
If batter seems too dry, add 1/4 cup additional milk.
Adapted from thelemonbowl.com