Indulge in the warm, comforting flavors of Fluffy Gingerbread Pancakes, a perfect treat for crisp mornings or cozy evenings. These pancakes are expertly crafted to blend the rich spices of ginger, cinnamon, and nutmeg, creating a delightful aroma that promises to brighten any day. Light and airy with a touch of sweetness, they’re an ideal choice for anyone looking to add a festive twist to their breakfast routine. Enjoy a stack drizzled with syrup or topped with fresh whipped cream for a truly enchanting meal.
Estimated Cooking Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Servings: 4 servings
Ingredients:
- 1 cup whole wheat pastry flour or white whole wheat flour (or use all purpose flour*)
- 2 teaspoons baking powder
- ¾ teaspoon cinnamon
- ¾ teaspoon ginger
- ¼ teaspoon allspice
- ¼ teaspoon salt
- 1 egg
- 3 tablespoons molasses
- 1 tablespoon coconut sugar
- 1 teaspoon vanilla extract
- 1 cup non dairy milk (I used unsweetened almond milk)
- 2 tablespoons melted & cooled coconut oil or melted butter
Cooking Instructions
- Step 1: In a medium bowl, whisk together whole wheat pastry flour, baking powder, cinnamon, ginger, allspice and salt. Set aside.
- Step 2: In a separate large bowl, whisk together the egg, molasses, coconut sugar, vanilla extract and milk. Add dry ingredients to wet ingredients and mix with a spoon until just combined. Gently stir in melted coconut oil or melted butter. Do not overmix the batter.
- Step 3: Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium heat. Drop batter by 1/3 cup onto skillet and spread out a bit with a spoon if necessary. Cook until bubbles appear on top, about 2 minutes.
- Step 4: Flip cakes and cook until golden brown on underside, 2 minutes. Wipe the skillet clean and repeat with more coconut oil (or butter) and remaining batter. You may need to reduce the heat to medium low or low after the first batch to prevent burning. Serves 4, 2 pancakes each. Top with butter and/or pure maple syrup.
Notes:
If you use all purpose flour and find that the pancake batter is too thin, feel free to add 1-2 tablespoon more all purpose flour.
How to keep pancakes warm
Simply place your oven at 200 degrees F, add your pancakes to a baking sheet or oven-safe plate, and place them in the oven until you’re ready to serve.
How to freeze pancakes
If you want to make these healthier gingerbread pancakes ahead of time and serve them at a later date, you can place the pancakes on a baking sheet so they aren’t touching and place them in the freezer for 30 minutes (this is called a flash freeze), then place them in freezer safe bags or containers and freeze for up to 3 months. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.
Nutrition
Serving: 2pancakes
Calories: 253cal
Carbohydrates: 38.4g
Protein: 5.8g
Fat: 9.6g
Saturated Fat: 6.1g
Fiber: 4.5g
Sugar: 10.9g
