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    Home » Recipes » Holiday Recipes

    Keto Gingerbread Pancakes

    Published: Dec 28, 2023

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    Jump to Recipe -

    These fluffy keto gingerbread pancakes are easy to make, full of flavour, and packed with protein - The perfect Christmas morning breakfast!

    A plate of low carb gingerbread pancakes, topped with whipped cream. Overlaid text says keto gingerbread pancakes.

    Well, the holiday season is coming to a close, and Christmas morning seems like a distant memory already (But it was only 3 days ago?).

    OBVIOUSLY it’s time for me to share a Christmas breakfast recipe, right?

    Yes, I let things get away from me, this time of year... but better late than never, right? Besides, anything before the new year is fair game, right?

    Anyway...

    This keto pancake recipe uses classic gingerbread spices to produce tasty, low carb pancakes that sure to be loved by the whole family.

    Think... gingerbread cookies, in pancake form. No cookie cutter needed!

    It’s definitely a fun twist on plain pancakes, and we made a TON of them this past month. They may just be the perfect pancakes, whether you’re on a low carb diet or not!

    (Oh, and they’re gluten free gingerbread pancakes, on top of being keto friendly!)

    A plate of keto gingerbread pancakes, topped with whipped cream.

    Make Ahead Tip

    If you measure the dry ingredients into little ziplock baggies, this recipe makes for a fantastic pancake mix!

    Just add eggs, milk, and oil and you’re good to go.

    We made a few packets up for our holiday camping trip, and they were a fantastic option for our RV holiday table.

    Fluffy pancakes are among our breakfast favorites when out camping, and the warm spices are even MORE welcome on a chilly winter morning in the camper.

    Nutritional Information

    Due to the WILD variation in nutrition between brands of protein powder, the protein powder has been left OUT of the nutritional info calculations in this recipe.

    The nutritional info provided is for everything except the protein powder - be sure to add the needed info - protein, carbs, etc - from your choice of protein powder.

    The recipe uses 1 scoop / serving of protein powder per serving.

    With that in mind, 2.5 grams of carbs per serving come from sugar alcohols. Add that to the 4 grams of fiber, and you're left with 4.5 grams net carbs per serving (plus 1 serving of your protein powder).

    So unless your choice of protein powder is very high sugar, these fluffy gingerbread pancakes are going to be a lot better - healthy eating wise - than regular pancakes!

    A plate of keto gingerbread pancakes, topped with whipped cream.

    Ingredients

    If you’ve done any of my keto baking recipes, you’ll find that these easy gingerbread pancakes use fairly basic ingredients - you’ll likely have most of them on hand.

    Some notes for you:

    “Flour” Mixture

    Taking the place of regular all purpose flour in this recipe, I use the same 3 ingredients I tend to blend together in all of my sweet keto baked goods:

    Super Fine Almond Flour
    Vanilla Flavored Whey Protein Powder
    Coconut Flour

    In terms of the protein powder, I use Revolution Nutrition's High Whey in Vanilla Cake. LOVE it, use it in pretty much everything.

    That said, as long as you’re using a sweetened and vanilla flavoured protein powder, you can use pretty much whatever you use for your regular protein shakes - so long as you actually like the flavour!

    Unflavoured protein powder isn’t a suitable substitution, as the finished pancakes won’t be sweet enough, the texture will be off, AND you’d need to add vanilla extract as well.

    Best to just use vanilla protein powder!

    Sweetener

    You can use whatever keto-friendly sweetener you like in these, with a couple caveats.

    I use Brown Allulose, as I’ve stopped using erythritol-monkfruit blend sweeteners, for the most part.

    I was just never fond of the cooling mouth sensation that it tends to impart. Allulose doesn’t do that, AND it doesn’t crystallize - haven’t looked back since making the switch, personally.

    That said, feel free to use Swerve Brown Sugar Substitute, if that’s what you prefer / have on hand.

    It’s a little sweeter than allulose, but there’s such a small amount in this recipe, it’s not worth bothering to adjust, IMHO.

    Whichever way you go, using a brown sugar replacement is key - it replaces the molasses taste that you’re not getting from the molasses that DON’T go in this recipe.

    .. IMHO, you need a bit of molasses flavour for it to be *gingerbread* flavour!

    Milk

    Generally speaking, I use non-dairy, plant-based milk whenever I’m making protein pancakes, as it’s what I have on hand.

    When I’m strict keto, this is generally Unsweetened Almond Milk, though Oat milk Cashew Milk, Flax Milk, and Macadamia Milk - or regular milk, for that matter - are all great options, if they fit your macros and dietary needs / restrictions.

    Oil

    I usually use

    MCT Oil or Liquid Coconut Oil when making these pancakes, but have also used Avocado Oil in a pinch.

    If you’re looking to cut fat content, you can skip the oil altogether - it will only affect the texture in a minor way.

    I just like to add the little bit as an easy way to work some healthy fats into my day!

    Everything Else

    Rounding out this recipe, you will need:

    Large Eggs
    Ground Ginger
    Ground Cinnamon
    Allspice
    Ground Cloves
    Baking Powder

    ... but - as always - I don’t really have anything to add, as far as these last few ingredients go. Pretty simple ingredients!

    A plate of low carb gingerbread pancakes, topped with whipped cream.

    How to Make Keto Gingerbread Pancakes

    The full recipe is in the recipe card at the end of this post, here is the pictorial walk through.

    In a medium mixing bowl, combine the almond flour, protein powder, brown sugar substitute, coconut flour, baking powder, and spices.

    2 part image showing the dry ingredients being mixed together.

    Add the wet ingredients - the almond milk, eggs, and oil - to the bowl of mixed dry ingredients.

    Note: If you want to add a tiny drop of brown gel food colouring, your finished pancakes will look more “gingerbready”.

    Not being able to use molasses makes for a more anemic colour!

    Stir until well combined and smooth.

    Set pancake batter aside.

    4 part  image showing the wet ingredients being added to the dry ingredients, along with a tiny drop of brown food colouring.

    You can add a small amount of brown food colouring to make up for the colour you're not getting from molasses, if you like.

    Heat a large non-stick pan or electric griddle over medium heat, spray with cooking spray.

    Use a ¼ cup measure to pour batter out into 3 small pancakes. (You can do all 6 at once, if using a larger surface, like my Cuisinart Griddler.)

    Allow to cook until the underside is nicely golden brown, and small bubbles are breaking at the surface.

    Carefully flip each pancake and cook for another 1-2 minutes, until golden brown on the second side, and JUST cooked through.

    Note: Overcooking can lead to dry pancakes!

    2 part image showing keto gingerbread pancakes being cooked on a griddler.

    If you only did the 3 pancakes to start, use the ¼ cup measure to pour the remaining batter into another 3 pancakes, repeat the cooking process.

    Serve the gingerbread protein pancakes with your favorite toppings - butter, sugar free syrup, whipped cream, a little bit of ground cinnamon, etc - or just plain.

    Leftover pancakes can be stored in an airtight container in the fridge for a couple days.

    A plate of keto gingerbread protein pancakes, topped with whipped cream.

    More Low Carb Holiday Recipes

    Looking for some low carb or keto options to serve at the holidays? Here are some super tasty Christmas recipes and other holiday treats for you!

    Bacon Wrapped Halloween Mummy Meatloaf
    Candy Cane Cookies
    Charcuterie Christmas Tree
    Cream Cheese Mints
    Easter Deviled Eggs
    Eggnog
    Funeral Potatoes
    Gingerbread Cookies
    Halloween Deviled Eggs
    Holiday Desserts
    Holiday Main Dishes
    Holiday Side Dishes
    Paska [Ukrainian Easter Bread]
    Pumpkin Pie Fat Bombs
    Sauerkraut Buns
    Stuffing
    Turkey Meatballs with Cranberry Glaze
    Witch Finger Cookies

    A plate of keto gingerbread pancakes, topped with whipped cream.

    Share the Love!

    Before you chow down, be sure to take some pics of your handiwork! If you post it to Bluesky, be sure to tag us - @CelebrationGen. We're also on Pinterest, so you can save all your favourite recipes to a board!

    Also, be sure to subscribe to my free email newsletter, so you never miss out on any of my nonsense. Well, the published nonsense, anyway!

    ... and hey, if you love the recipe, please consider leaving a star rating and comment! (Sharing the post on social media is always appreciated, too!)

    A plate of keto gingerbread protein pancakes, topped with whipped cream.

    A plate of keto gingerbread protein pancakes, topped with whipped cream.
    Print Recipe Pin Recipe Save Recipe Saved!
    5 from 2 votes

    Fluffy Keto Gingerbread Pancakes Recipe [Gluten-Free]

    These fluffy keto gingerbread pancakes are easy to make, full of flavour, and packed with protein - The perfect Christmas morning breakfast!
    Prep Time5 minutes mins
    Cook Time5 minutes mins
    Total Time10 minutes mins
    Course: Breakfast
    Cuisine: American
    Diet: Diabetic, Gluten Free, Vegetarian
    Servings: 2 People
    Calories: 265kcal

    Equipment

    • Large Skillet

    Ingredients

    • ⅓ cup Super Fine Almond Flour
    • 2 Scoops Vanilla Flavoured Whey Protein Powder We use Revolution Nutrition High Whey - Vanilla Cake. SEE NOTES ABOUT NUTRITION INFO.
    • 2 tablespoon Brown Sugar Substitute
    • 1 tablespoon Coconut Flour
    • 1 teaspoon Ground Ginger
    • ¾ teaspoon Cinnamon
    • pinch Allspice
    • pinch Ground Cloves
    • 1 teaspoon Baking Powder
    • ⅓ cup Unsweetened Almond Milk
    • 2 Eggs
    • 1 tablespoon MCT Oil or other oil

    Instructions

    • In a medium mixing bowl, combine the almond flour, protein powder, brown sugar substitute, coconut flour, baking powder, and spices.
    • Add the wet ingredients - the almond milk, eggs, and oil - to the bowl of mixed dry ingredients. Stir until well combined and smooth. Set aside.
    • Heat a large nonstick skillet over medium heat, spray with nonstick spray.
    • Use a ¼ cup measure to pour batter out into 3 small pancakes. (You can do all 6 at once, if using a larger surface, like my Cuisinart Griddler.)
    • Allow to cook until the underside is nicely golden brown, and small bubbles are breaking at the surface.
    • Carefully flip each pancake and cook for another 1-2 minutes, until golden brown on the second side, and JUST cooked through. Note: Overcooking can lead to dry pancakes!
    • If you only did the 3 pancakes to start, use the ¼ cup measure to pour the remaining batter into another 3 pancakes, repeat the cooking process.
    • Serve the gingerbread protein pancakes with your favorite toppings - butter, sugar free syrup, whipped cream, nutmeg, etc - or just plain.
    • Leftover pancakes can be stored in an airtight container in the fridge for a couple days.

    Notes

    Note: Due to the WILD variation in nutrition between brands of protein powder, the protein powder has been left OUT of the nutritional info calculations in this recipe.
    The nutritional info provided is for everything except the protein powder - be sure to add the needed info - protein, carbs, etc - from your choice of protein powder. The recipe uses 1 scoop / serving of protein powder per serving.
    Also: See post about variance in protein powder brands.
    2.5 grams of carbs per serving come from sugar alcohols. Add that to the 4 grams of fiber, and you're left with 4.5 grams net carbs per serving (plus 1 serving of your protein powder)

    Nutrition

    Calories: 265kcal | Carbohydrates: 11g | Protein: 10g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 336mg | Potassium: 78mg | Fiber: 4g | Sugar: 4g | Vitamin A: 240IU | Vitamin C: 0.03mg | Calcium: 240mg | Iron: 2mg

    A plate of low carb gingerbread pancakes, topped with whipped cream.

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