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: 

1. Place oats in a food processor or blender and pulse until flour forms. It doesn't have to be perfectly smooth.

2. In a medium bowl, whisk together oat flour, protein powder, cinnamon, nutmeg, ground ginger, baking powder, salt and ground cloves.

3. 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.

4. 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