Gingerbread Spiced Protein Pancakes

I juts want to start off this post by making a formal apology for the state of my thumb nail in this photograph. I’ve been trying my best to give myself a good looking after recently and step up my beauty treatment game! For the past 4 years, I’ve been a classic gym bunny and proceeded to roam around in my Lulus, trainers and sports bras 24/7. Up until last month, I generally didn’t own an actual bra or set of matching underwear. Don’t get me wrong, I’m still a very girly girl; I love all things beauty and makeup and have a pretty extensive activewear collection. Anyway.. the point of this ramble is that I have started to try and paint my nails on a more regular basis, hence the white sparkly nail varnish (getting in the festive spirit early ya know). BUT, the upkeep is still something that I need to work on.. hence the chipped thumb nail. We don’t judge here though, chipped nails are very welcome. 

So.. after I’ve probably just bored you all to tears with that little ramble, lets actually talk about something more relevant i.e. the pancake recipe! I haven’t made pancakes and waffles in a little while now I think about it.. which obviously is simple NOT OKAY. These are some of my favourite kinds of breakfast recipes and definitely should be a weekend brunch staple! In case you don’t follow me on Instagram and haven’t seen my recent stories, my Christmas tree is 100% already up in full force, looking spectacular, so I’m most definitely well on my way to getting into that festive spirit! Being a food blogger, you do enter the festive celebrations like Christmas, Easter and Halloween a lot earlier than most because recipes need to be organised with plenty of notice! 

I was so happy with how these turned out. Super light, fluffy and my kitchen was filled with the scent of Christmas and gingerbread baking! These would be the ideal breakfast for Christmas morning actually because you could whip up a big batch to serve with a variety of toppings, so there’s something for everyone! I always go on about my love for hosting dinners and parties, but I also LOVE to serve big breakfast feasts and lay the table all fancy in the morning. I think sitting down for meals together with family and friends is just such a nice & important thing to do. It makes meal times so much more special and gives us that period of time to really enjoy other people’s company without the  distractions of technology and juts general life. I’m definitely guilty of this, but we now spend a lot of time eating whilst watching TV or on our gadgets, so that’s something that I’m trying to do a lot less! 

Not only do these pancakes taste super sweet and indulgent, but they’re also completely dairy, refined sugar and gluten free. I tend to work with a variety of different GF flours, depending on what I can find in the shops; but for this recipe I opted for buckwheat flour- which I find has a nice note of nutty flavour. I’ve also subbed part of the flour for some vegan vanilla protein from The Good Guru. I’ve been loving this stuff recently and find that it works really well in baking recipes, pancakes, smoothies and also porridge. 

Gingerbread Spiced Protein Pancakes

Prep Time15 minutes
Author: Charley


  • 1/2 ripe banana 
  • 6 tbsp almond milk 
  • 4 Tbsp buckwheat flour 
  • 1 whole egg 
  • 1 egg white 
  • Dash vanilla extract 
  • 18 g Good Guru Vegan Vanilla Protein 
  • Tsp baking powder
  • 1/2 tsp cinnamon 
  • 1/2 tsp ground ginger 
  • Pinch pink salt 
  • Vegan butter for cooking 


  • 1 ripe banana
  • Vegan butter 


  • To make the pancake batter, mash the banana and beat this together with the eggs and milk. 
  • Combine the dry ingredients and fold these into the wet mixture. 
  • In a frying pan, heat a tsp of vegan butter and allow this to brown a little. Bring the pan to a medium heat and add in a generous spoonful if the pancake batter. 
  • Allow this to cook until bubbles appear on the surface, then flip and cook on the other side. Repeat this for the remaining mixture. 
  • Slice the banana in half length ways and then, in half again. Heat a little butter in the frying pan and place the bananas flat side down. Cook until golden and caramelised on each side. 
  • Serve the pancakes topped with the banana slices and dig in! 

Looking for something?

Welcome TO the blog!


My cookbook is out now!

Share the Post: