If it's gingerbread, then you're in the right place because I have a recipe for gingerbread TEA-infused protein pancakes!
I never thought it was possible to make tea-infused pancakes... until I tried and succeeded!
Oh, and what are they stuffed with, you ask?
2 egg whites2 tbsp whole wheat flour
2 tbsp dry oats, ground into flour (or just more regular flour)
1 tbsp cinnamon roll protein powder1 packet of Stevia/sweetener
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract
pinch of salt
dash of cinnamon
dash of nutmeg
1/4 medium banana, mashed
1/4 cup gingerbread tea, steepened in 1/4 cup unsweetened almond (or any other non-sweet) milk
*optional: for a heavier/more distinct gingerbread flavor, you can sprinkle in 1/4 a packet of gingerbread flavored Duncan Hines Frosting Creations!*
a sprinkle of cheesecake (instant) fat-free/sugar-free pudding mix (I used Jell-O brand! I don't have an exact measurement because I just eyeballed it and put as much as I personally wanted... You do the same!)
2+ tbsp milk
*Refrigerate for a few hours, or overnight*
Mix all the dry ingredients completely.
Stir liquid ingredients (including mashed banana) into dry, then stir again until completely mixed.
Cook on medium-low heat.
*These come out pretty thin, but they also make 5-6 big pancakes! So worth the thinness!*
For all of September and October, my go-to flavor was pumpkin! I'm still in complete pumpkin-mode (I don't know if I ever won't be!), but I've been leaning more towards gingerbread lately... Seasonal flavors are the greatest thing!
Inspiration for these pancakes came from the lovely Rungry Chef! Thanks, pretty!