Description

Craving a breakfast that captures the cozy, holiday spirit while keeping you fueled? Gingerbread Protein Pancakes are a delightful blend of fluffy texture, warm gingerbread spices, and a protein boost from cottage cheese.

Ingredients

Scale

Gingerbread Protein Pancakes use simple ingredients to create a fluffy, spiced stack. Here’s what you’ll need for ~8-10 pancakes:

1 ¼ cups all-purpose flour (or whole wheat): Forms the pancake’s structure.
2 teaspoons baking powder: Ensures a light, fluffy texture.
1 ¼ teaspoons cinnamon: Adds warm, sweet spice.
¾ teaspoon ginger: Brings zesty, gingerbread flavor.
¾ teaspoon ground cloves: Contributes deep, aromatic warmth.
¾ teaspoon allspice: Enhances the festive spice blend.
1 cup cottage cheese: Adds protein and a creamy, moist texture.
3 large eggs: Bind the batter and add richness.
1-2 tablespoons milk of choice (or up to ¼ cup for thinner pancakes): Adjusts batter consistency.
2 tablespoons coconut oil (slightly melted): Contributes tenderness and flavor.
1-2 tablespoons molasses: Adds rich, gingerbread sweetness.
1 teaspoon vanilla extract: Enhances sweetness with a warm note.

Why These Ingredients Matter

Cottage Cheese: Boosts protein and keeps pancakes moist without extra fat.
Gingerbread Spices: Cinnamon, ginger, cloves, and allspice create a cozy, holiday flavor profile.
Molasses: Adds depth and authentic gingerbread taste.
Baking Powder: Creates a light, airy rise for perfect pancakes.

Substitutions and Variations

Cottage Cheese: Substitute with Greek yogurt or ricotta for similar moisture and protein.
Flour: Use a 1:1 gluten-free flour blend or oat flour for a nuttier flavor.
Milk: Use dairy (whole, skim, or 2%) or non-dairy (almond, oat, soy) milk; adjust quantity for desired thickness.
Coconut Oil: Swap with melted butter, vegetable oil, or vegan butter.
Molasses: Replace with maple syrup, honey, or dark brown sugar (dissolve 1-2 tablespoons in milk).
Vegan Option: Use plant-based cottage cheese or yogurt, flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg), and non-dairy milk.
Gluten-Free: Use a 1:1 gluten-free flour blend and ensure baking powder is gluten-free.
Nutty Pancakes: Fold in ¼ cup chopped pecans or walnuts for crunch.
Cranberry Pancakes: Add ¼ cup dried cranberries or chopped fresh cranberries for a tart twist.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: 1 ¼ cups flour, 2 teaspoons baking powder, 1 ¼ teaspoons cinnamon, ¾ teaspoon ginger, ¾ teaspoon ground cloves, ¾ teaspoon allspice, 1 cup cottage cheese, 3 large eggs, 1-2 tablespoons milk, 2 tablespoons coconut oil (slightly melted), 1-2 tablespoons molasses, and 1 teaspoon vanilla extract.
Ensure coconut oil is slightly melted and cooled to avoid cooking the eggs.

Tip: Use full-fat cottage cheese for the creamiest texture; drain if watery to avoid a runny batter.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together 1 ¼ cups flour, 2 teaspoons baking powder, 1 ¼ teaspoons cinnamon, ¾ teaspoon ginger, ¾ teaspoon ground cloves, and ¾ teaspoon allspice.

Tip: Whisk well to evenly distribute the baking powder and spices for a consistent rise and flavor.

Step 3: Blend Wet Ingredients

In a blender, combine 1 cup cottage cheese, 3 large eggs, 1-2 tablespoons milk, 1-2 tablespoons molasses, and 1 teaspoon vanilla extract.
Blend until smooth, about 30-60 seconds, ensuring no cottage cheese curds remain.

Tip: Start with 1 tablespoon milk and 1 tablespoon molasses; add more for a thinner batter or sweeter flavor.

Step 4: Combine and Finish Batter

Pour the blended wet ingredients into the dry ingredients.
Stir gently until just combined, being careful not to overmix.
Stir in 2 tablespoons slightly melted coconut oil until well incorporated.

Tip: Mix until no dry flour remains to keep pancakes tender; a few lumps are okay.

Step 5: Cook Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
Scoop about ¼ cup batter per pancake onto the skillet.
Cook until the edges look dry and bubbles form on the surface, about 2-3 minutes.
Flip and cook until the top is softened and the pancake is cooked through, about 1-2 minutes.

Tip: Keep the skillet at medium heat to avoid burning; cook in batches for even cooking.

Step 6: Serve

Stack cooked pancakes on a plate to keep warm.
Serve hot with a drizzle of maple syrup or molasses and optional toppings like whipped cream, chopped nuts, or a sprinkle of cinnamon.

Tip: Keep pancakes warm in a low oven (200°F/93°C) while cooking batches.