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Gingerbread Flax Protein Pancakes

Servings: 8 pancakes




    • 1 flax egg 1 Tbsp flax + 3 Tbsp water
    • 3 Tbsp brown sugar
    • 1 3/4 cups Manitoba Milling Co. Flax Milk


    • 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



    • 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!