Gingerbread Pancakes
Prep time
Cook time
Total time
A thick and fluffy pancake made with greek yogurt and tastes like a gingerbread cookie.
Serves: 6 Pancakes
  • ½ cup Greek Yogurt, plain
  • 2 egg whites
  • ½ tsp. vanilla extract
  • 1¼ tsp. molasses
  • ½ tsp. baking soda
  • 1 tbsp. sugar or ¼ tsp. stevia
  • ⅛ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • ⅓ tsp. ground cloves
  • ½ cup all purpose flour
  • 1 tbsp. milk, non-fat
  1. In a medium bowl add greek yogurt, egg whites, vanilla extract and molasses; mix until combined; set a side.
  2. In a medium bowl, add baking soda, sugar, salt, cinnamon, ginger, cloves and flour; whisk until combined.
  3. Add flour mixture to yogurt mixture and mix until combined. If the batter seems thick add 1 tbsp. milk.
  4. Place ¼ cup batter on to a medium hot skillet or griddle, cook until bubbles a pear and flip pancake, approx 2 minutes per side.
  5. To keep pancakes warm, heat oven to 200F and place cooked pancakes onto a baking sheet and place in the oven until ready to eat.
Calories per serving: 175.9, Fat: .04, Cholesterol: .01, Potassium: 217, Carbs: 28.8, Fiber: .08, Sugar: 2.4, Protein: 14
Nutrition Information
Serving size: 2 servings, 3 pancakes each
Recipe by Peanut Butter and Peppers at