Gingerbread Protein Pancakes {GF, Low Cal}
Try this Gingerbread Protein Pancakes {GF, Low Cal} recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 cups gluten free rolled oats
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp all spice
- 1/4 tsp cardamom
- 2 tsp ground ginger
- 12 large egg whites
- 2 cups low fat cottage cheese (i use lactaid lactose free)
- optional: 1-2 tbsp blackstrap molasses
- Carbohydrate 0.621598349929746 g
- Cholesterol 0 mg
- Fat 0.0851673874915348 g
- Fiber 0.222890494728505 g
- Protein 2.73207751249407 g
- Saturated Fat 0.022908687497516 g
- Serving Size 1 1 Serving (25g)
- Sodium 41.217191249925 mg
- Sugar 0.398707855201241 g
- Trans Fat 0.0539328499969607 g
- Calories 14 calories
Heat a skillet to medium high heat and spray with nonstick cooking spray.Add all ingredients to a food processor or blender and blend until mixed thoroughly.Scoop ¼ cup of the batter onto the skillet to form a pancake.Cook until small bubbles begin to appear then using a spatula flip and cook another 2-3 minutes.Remove promptly from the skillet and place on a cooling rack while you repeat the process for remaining batter.Store in the refrigerator up to a week or freeze up to a month.
