Iced gingerbread greek yogurt pancakes

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Ginger, ground

• Refrigerated

  • 1 tbsp Almond milk, unsweetened
  • 1 Amount of unsweetened almond milk, small
  • 2 Egg whites or 1 large egg, large

• Breakfast Foods

  • 1/2 cup Rolled oats

• Canned Goods

  • 1 tbsp Vanilla protein powder

• Condiments

  • 2 tsp Molasses

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/4 tsp Cinnamon, ground
  • 1 tsp Coconut palm sugar
  • 1/2 tsp Vanilla extract

• Dairy

  • 1/4 cup Greek yogurt, plain

Found on runningwithspoons.com

Description

Ingredients

• 1/4 cup (60 g) plain Greek yogurt
• 1/2 cup (40 g) rolled oats
• 1/2 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1/2 tsp baking powder
• 2 large egg whites OR 1 large egg
• 2-3 tsp molasses
• 1 tsp coconut palm sugar
• 1/2 tsp vanilla extract
• 1-2 Tbsp (15-30 ml) unsweetened almond milk**
• 1 - 2 Tbsp (7 - 14 g) vanilla protein powder
• small amount of unsweetened almond milk (I used about 1/2 Tbsp)

Directions

• Preheat a skillet over medium heat and generously coat it with cooking spray or oil. You want to make sure its nice and hot before you start cooking your pancakes.
• Add all the pancake ingredients to a blender in the order listed and blend on high until the oats have fully broken down and the batter is smooth and frothy. Allow the batter to sit for a few minutes so that it has a chance to thicken up while you make the icing - simply mix both ingredients together in a small bowl.
• Pour the batter straight from the blender onto the skillet until desired size of pancakes is reached. Cook the pancakes until the edges have set and bubbles begin to form on the tops. Using a spatula, flip and cook for another 1-2 minutes.** Repeat until all the batter is gone, making sure to coat your skillet again with oil between each batch. Finally, top with icing or toppings of choice and enjoy!