Gingerbread Protein Pancakes

Kick off the Christmas season with these fluffy gingerbread protein pancakes - filled with warming spices like ginger and cinnamon for that cosy, festive feel. 

Light, satisfying, and packed with flavour, they’re the perfect breakfast treat for December days.

1. In a bowl, stir together the whey protein powder, flour, baking powder, ginger and cinnamon.
2. Add the egg, maple syrup and milk, then mix well to form a smooth batter. If it feels too thick, add a splash more milk.
3. Lightly grease a non-stick pan with butter or oil, then warm over a medium-high heat. Make sure the pan is hot before cooking - this helps the pancakes turn out light and fluffy!
4. Spoon the batter into the pan to form small circles. Cook for approximately 2 minutes, until bubbles form and the edges are set. Gently flip and cook the other side for 2 minutes, or until golden brown.
5. Once cooked, stack them up and serve with a drizzle of maple syrup, a sprinkle of ground ginger, or some Greek yogurt.

• For a wheat-free alternative, use almond flour but keep to a maximum of 20g.