Gingerbread Flax Protein Pancakes
These gingerbread pancakes are easy to make and leave you feeling full and satisfied. The collagen peptides provide added protein and the flaxseed and flax milk provide a healthy dose of fiber.
Top with berries, nuts, or maple syrup and serve on Christmas morning!
Gingerbread Flax Protein Pancakes
Servings 8 pancakes
Ingredients
Ingredients:
Wet:
- 1 flax egg 1 Tbsp flax + 3 Tbsp water
- 3 Tbsp brown sugar
- 1 3/4 cups Manitoba Milling Co. Flax Milk
Dry:
- 1 cup whole wheat flour
- 1/4 cup Manitoba Milling Co. Smooth Whole-Milled Flaxseed
- 2 tsp baking powder
- 2 scoops collagen peptides (optional)
- 2 tsp cinnamon
- 2 tsp ginger
- 1 tsp nutmeg
- 1/2 tsp ground cloves
- Toppings optional:
- walnuts
- real maple syrup
Instructions
Directions:
- Prepare your flax egg in a small mixing bowl by combining 1 Tbsp Manitoba Milling Co. Smooth Whole-Milled Flaxseed with 3 Tbsp water. Set aside.
- Combine dry ingredients in a large mixing bowl.
- Combine wet ingredients in a small mixing bowl.
- Add the flax egg mixture to the wet ingredients.
- Add the wet ingredients to the dry and stir to combine.
- Heat a skillet over medium heat, lightly grease.
- Using a 1/3 cup measuring cup, scoop some batter onto the skillet. Heat until edges are firm and flip. Heat until cooked through. Repeat until batter is gone.
- Serve with maple syrup, walnuts, or fruit. Enjoy!
1 Comment.
[…] When used in baking, flax milk offers a slightly fluffier end product than other milks, particularly in muffins and pancakes. […]