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Gingerbread protein pancakes with a small dollop of plain Greek yogurt on a white plate.

Gingerbread Protein Pancakes

Oat and Greek yogurt pancakes with molasses, ginger and cinnamon. Three small pancakes plus a little yogurt per serving, without protein powder.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings, 3 small pancakes plus yogurt each
Calories 266 kcal

Ingredients
  

  • 1 1/2 cups old-fashioned rolled oats dry
  • 2 large eggs
  • 1 1/2 cups plain nonfat Greek yogurt divided
  • 1/2 cup 2% milk
  • 2 tbsp unsulphured molasses not blackstrap
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp neutral oil for the pan

Instructions
 

  • Blend the dry oats into a fine flour. Add eggs, 1 cup of the yogurt, milk, molasses, ginger, cinnamon, cloves and vanilla. Blend briefly until smooth. Add baking powder and salt, then pulse just to combine. Let the batter stand for 5 minutes to thicken. Reserve the remaining 1/2 cup yogurt for serving.
  • Heat a large nonstick skillet or griddle over medium-low heat. Brush with a little of the measured oil. The molasses browns quickly, so avoid high heat.
  • Use about 1/4 cup batter for each pancake and gently spread to a 3–4-inch circle. Cook in batches, about 2–3 minutes on the first side, until the edges look set and bubbles begin to hold. Flip carefully and cook another 1–2 minutes until the center is cooked through, with no wet batter. Adjust heat and time as needed; check a thick pancake reaches at least 160°F.
  • Use the remaining measured oil between batches and make 12 small pancakes, dividing all batter evenly. Serve 3 pancakes per person with one-quarter of the reserved yogurt, about 2 tablespoons. Extra syrup, fruit or toppings are not included in the nutrition.

Notes

Makes 12 small pancakes; 4 servings of 3 pancakes plus 2 tablespoons of reserved yogurt. Use 1 cup yogurt in the batter and 1/2 cup as topping. All measured oil is included in the estimate. Molasses makes these brown quickly, so keep the heat moderate. No extra syrup is included. Refrigerate cooked pancakes within 2 hours, use within 3–4 days and reheat to 165°F; store the topping cold separately. Estimated nutrition; not kitchen-tested.