High Protein Gingerbread Pancakes Recipe By Tasty

Steps:

• In a bowl, mix oat flour, protein powder, baking powder, and cinnamon until fully blended.
• Add egg whites and Greek yogurt to the bowl and mix until a batter-like consistency is reached.
• Melt coconut oil in a skillet over medium-high heat and wipe down to prevent the pancakes from sticking.
• Pour in some batter and cook pancakes until bubbles form all around the top of the pancake, then flip and cook for a few more minutes, or until cooked through.
• Top your pancake stack with bananas, blueberries, or honey.
• Enjoy!

Steps:

• In a small bowl, combine the pancake mix, molasses, cinnamon, ginger and cloves. Stir in water just until dry ingredients are moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with syrup if desired.

Steps:

• Put the flour, baking powder, ginger, cinnamon and sugar in a large bowl with a pinch of salt. Combine the egg, maple syrup and milk in a jug. Gradually add to the dry ingredients, whisking until a smooth, silky batter forms.
• Heat a drizzle of oil in a large, non-stick pan over a medium heat and ladle 2-3 small rounds into the pan. Cook for 1-2 mins until bubbles start to appear on the surface, then flip over and cook for a further 1 min until fluffy. Do this in batches until you have 10 pancakes.
• Serve in a stack, with extra maple syrup, a blob of crème fraîche and dates scattered over.

Steps:

• In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt and spices.
• In a separate bowl, whisk milk, molasses, eggs, melted butter, fresh ginger and lemon zest until well combined.
• Add the wet ingredients to the dry ingredients and gently stir until combined. (A few small lumps are fine.)
• Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the quarter cup, making sure to leave plenty of room in between for the batter to expand.
• Cook until the batter bubbles on the surface and browns on the bottom, a minute or two, then carefully flip. Cook until the batter is completely cooked through and the pancakes are slightly dark brown. Repeat until all the batter is used. Serve pancakes as you make them or keep them warm as you cook them by setting them on a baking sheet in a 250-degree oven.

Steps:

• In a bowl, combine the first eight ingredients. Combine buttermilk, egg, molasses and oil; add to dry ingredients and mix well. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubble form on top of pancake. Cook until second side is golden brown. Serve with syrup and whipped cream if desired.

Steps:

• Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.