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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!