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Sunday, October 26, 2014

Gingerbread Protein Pancakes for One

Not as sweet as “regular” pancakes, these fluffy little treats are almost good for you, with extra protein in every bite. I like mine with maple syrup, but a little faux cream cheese and jam would be like visiting your childhood!

2 TBLSP unsweetened apple sauce
4 TBLSP almond milk (or any non-dairy milk that suits you)
½ TBLSP blackstrap molasses
¼ cup all-purpose flour (you can use a gluten-free flour too)
¼ scoop protein powder (I like Raw Protein plain from Garden Up, but a vanilla version would be nice too)
A pinch of baking powder
A pinch of baking soda
A sprinkle of cinnamon
A sprinkle of ground ginger
A sprinkle of ground cloves
½ TBLSP coconut oil (or other oil that suits you)

Topping Thoughts: Banana slices, clementine segments, chopped nuts, maple syrup, agave nectar, peanut butter, strawberries, blueberries, marmalade, jam, etc.
  1. Whisk the apple sauce, milk, and molasses together in a small bowl.
  2. In a separate bowl, mix the dry ingredients (up to but not including the coconut oil).
  3. Add the dry ingredients to the wet, mixing until just barely combined. If the batter seems too thick, add more milk.
  4. Heat the coconut oil in a non-stick pan over medium heat.
  5. Add half of the batter to the pan in a nice blop. I like to flatten it with the back of a spoon to make a four-inch pancake, but you probably have your own methods. Once bubbles form and pop (in about 2 minutes), flip the pancake over and cook for about 2 minutes on the other side, until brown and lovely. It will be quite dark.
  6. When the second side matches the first, remove it to your serving dish.
  7. Repeat with the other half of the batter.
  8. Top with fresh fruit, nuts, syrup—whatever you can imagine! 

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