December 21, 2016

Gingerbread Pancakes

Christmas is just four days away!
Traditionally, I've always tried to make a special Christmas morning breakfast, but this year, we'll be heading out to the city a little bit earlier than usual - that means the special recipe I have in mind will have to be eaten on Saturday instead. I don't mind, though, because I can hardly wait to make it! Any ideas as to what I'm thinking about?

If you're still on the hunt for a special Christmas morning breakfast recipe, look no further.
In addition to these pancakes, here are some other ideas from recipes past:

As if there weren't enough pancake recipes, let's get onto the Gingerbread Pancakes!

Recipe: Gingerbread Pancakes
Adapted from: Averie Cooks

1 cup of whole wheat flour (I had 100% white whole wheat*)
2 tsps cinnamon
1 tsp ground ginger (I only had fresh ginger on hand)
1/2 tsp cloves
1 tsp allspice (didn't have any on hand)
1 tsp nutmeg (didn't have any on hand)
1 tsp baking powder
1 tsp baking soda
pinch of salt

3/4 cup almond milk + 2 tsp apple cider vinegar (dairy-free buttermilk)
1 egg
2 tablespoons of blackstrap molasses**
1 tsp vanilla extract

neutral flavored oil/butter for cooking


Mix the almond milk + apple cider vinegar. Let sit for 5-10 minutes.

Mix the dry ingredients together in a large mixing bowl. Add the wet ingredients to the dry, and whisk until just combined. Let the batter sit for 5 minutes.

After 5 minutes, heat a griddle/frying pan that's been lightly greased with oil/butter on medium high heat. Your pan will be hot enough when you flick some water onto the pan and the water droplets "dance".

Drop in as much batter as you'd like for each pancake. When the edges begin to dry and 1-2 bubbles start to appear on top, flip the pancakes (don't wait until the bubbles start appearing in the center! this will give you even coloring on both sides). Cook for another 1-2 minutes on the other side, or until golden brown.

Repeat until you've used up all of your batter. If you want, you can keep your pancakes warm by sticking them into an oven preheated to 200*F after cooking.

*100% White Whole Wheat is 100% whole wheat flour made from a breed of wheat that's lighter in color! (So it's 100% whole grain)

**Averie recommends to avoid using blackstrap molasses because the flavor is too pungent. I only had molasses on hand, so I reduced the amount slightly, and the pancakes still turned out great!

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