Gingerbread Pancakes
Serves: 1
Happy Monday! I hope you had a great weekend! Can you believe we are already into MARCH?!! I am not complaining because I am over the snow and cold we have been having, but the days are just flying by! But while we are still ‘enjoying’ the cold here (sarcasm) ? I thought I would share the last gingerbread recipe that has been hanging out in the archives! I hope you enjoy! Have a great start to your week! 
Fit Ingredients
- 1/2 c (28g) coconut flour
- 1 tsp baking powder
- 1/2 – 3/4 tsp cinnamon
- 1/2 tsp clove
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp cardamom
- 2 large eggs
- 1 tsp coconut oil
- 1/2 tsp vanilla extract
- 1/4 c milk
- 3 tbs water (or more milk)
- 1/2 tsp stevia
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- non stick pan
- coconut oil/spray
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Directions
1. In a bowl mix together all your wet ingredients.
2. In a second bowl mix together your dry ingredients.
3. Combine your wet and dry ingredients.
4. Coat skillet with non stick spray or coconut oil.
5. Set pan over medium heat.
6. Drop batter into pan in tablespoon size servings.
7. Cook 3-4 minutes or until top begins to set.
8. Flip and cook an additional 2-3 minutes or until golden.
9. Serve with desired toppings.
These taste exactly like a gingerbread!! My favorite topping for gingerbread is whipped cream, but to make them a protein kick, I topped them with vanilla sweetened ricotta! They were AMAZING!! I have made them about 8-10 times in the last few weeks….all with different flavor combinations!! ?
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Nutrition(For the entire recipe):
Calories: 333, Protein: 16.8g, Carbs: 20.2g, Fat: 20.2g, Saturated Fat: 12.3g*, Sodium: 207mg, Fiber: 11.6g**
*The saturated fat is from the coconut flour and oil, which is said to be heart healthy.
**11.6g of fiber!! That’s almost half your day!!
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*What did you do over the weekend?
**Do you have anything exciting going on this week?
*Tell me about one of your favorite gym exercises!
