Healthy Gingerbread Pancakes
These whole wheat chocolate chip gingerbread protein pancakes are a quick, easy, and delicious breakfast for the holiday season. Made with greek yogurt and whole wheat flour, these healthy greek yogurt pancakes can be topped with any of your favorite toppings!
Ingredients
- ½ cup + 1 Tbsp whole wheat flour
- 1 tsp baking powder
- ½ tsp salt
- 1/2 tsp ground ginger
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1/4 tsp allspice
- 2 eggs
- 2 Tbsp milk
- 1 cup plain greek yogurt
- 2 tbsp molasses
- ½ cup chocolate chips
- Optional holiday toppings: 1-2 kiwis, ½ cup pomegranate seeds
Instructions
- In a large bowl, whisk dry ingredients (flour, baking powder, salt and spices).
- In a separate bowl, mix dry ingredients (eggs, milk, yogurt and molasses). Add wet into dry ingredients and mix well. Gently fold in chocolate chips last.
- Melt butter (or oil) in skillet over medium high heat. Using ¼ cup measurements, spoon batter onto skillet. Cook for 2-3 minutes on each side, or until bubbles start to form. Flip and cook for 2-3 minutes on the other side.
- Plate and top with desired toppings.
Notes
They are a little on the watery side so use care when flipping. When you see bubbling at the top, they are ready to be flipped. They should be light, thin and tasty when you’re done!
Equipment
Nutrition
Serving: 1Calories: 205kcalCarbohydrates: 29gProtein: 9gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 77mgSodium: 384mgFiber: 3gSugar: 22g
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