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Light & Fluffy Gingerbread Protein Pancakes







SERVING SIZE: 3 pancakes

YIELDS: 1 serving

Measurement Style:


– 20g light butter (Country Crock brand recommended)
– 32g vanilla whey
– 1/4 tsp baking powder
– Stevia/Splenda to taste (I used about 1 tbsp)
– 30g molasses
– 30g coconut flour
– 46g egg whites
– 1/4 tsp ginger paste or ground ginger
– 1/2 tsp allspice
– dash of nutmeg
– dash of cinnamon
– water to pancake batter consistency

*Note: When baking with protein powder, we recommend staying away from pure isolate powder as that does not bake well (turns recipes to a cardboard texture). Whey/Casein blends usually work best for baking — our favorite is Devotion Nutrition brand. Using another brand of protein powder may result in slightly different macros.


  1. Melt butter in a bowl, then add all other ingredients.
  2. Mix well, then add water until pancake batter consistency is reached.
  3. Spray pan with nonstick cooking spray and cook 3 pancakes over low heat for 3-5 minutes, then flip and cook for another 3-5 minutes.
  4. Serve hot and enjoy the Gingerbread Protein Pancakes! Feel free to top with low sugar syrup and fat free whipped cream for extra yumminess!