Sweet, dense, and perfectly spiced, these Gingerbread Pancakes are a delicious seasonal treat. Made with whole OATS and without refined sugars, these nutritious pancakes are equally delicious as healthy. Perfect Christmas breakfast or brunch.
December is the jolliest month of them all and definitely my favorite. It's because of the twinkling colorful lights, cheerful music, bells ringing, and bright Christmas trees. It's because of the warm Gingerbread smelling kitchen and sweet Holiday treats.
I'm not the person who likes to rush time, but this year I couldn't wait for December to hit to finally put up our Christmas tree and decorate the house, and to start baking with Gingerbread Spice. I was literally counting days. And as soon as it came, my house looked more cheerful, and the kitchen started to smell amazing.
To my surprise, Gingerbread Loaf wasn't the first thing I did this year. I opened the Christmas baking season with these amazing Gingerbread Pancakes. Sweet, dense, filled with warm seasonal flavors and tasting divine, these pancakes brighten up my morning and definitely risen up my Christmas spirit.
These healthy gingerbread pancakes are loaded with hearty OATS and beautiful molasses. Packed with flavor, nutritious, and satisfying. Wholesome, and made without refined sugars. So good and unbelievably delicious. Not to mention super easy to make.
Ingredients used
This gingerbread pancake recipe is super simple. You will need only a few pantry ingredients:
- ROLLED OATS: Hearty, healthy, and filling, oats are are a great choice for breakfast since they are an excellent source of fiber, especially beta-glucan, a type of soluble fiber that keeps our heart healthy. They also support healthy digestion and the growth of good bacteria in our bowels, which is essential for our immunity. I used rolled oats here, but you can use quick oats if you like.
- MILK: I used oat milk, but you can use whatever milk you prefer or have. Note that coconut milk won't work well here.
- SWEETENER: I used pure maple syrup, but you can easily use honey here if you like. Sirup gave subtle sweetness yet didn't overload the pancakes with many sugary calories. Date syrup is a great option too.
- BLACKSTRAP MOLASSES: Blackstrap molasses is a byproduct of the sugar's cane sugar-making process. It is a dark, somewhat bitter tasting with a subtle sweetness. It contains many essential vitamins and minerals – like iron, calcium, magnesium, vitamin B6, and selenium (1). That makes blackstrap molasses a great addition to a healthy diet. And because of its distinctive taste, a great addition to holiday sweet treats.
To give these gingerbread pancakes an extra nutrient boost, I tossed in some SUPERFOODS.
- HEMP SEEDS: They are an excellent source of healthy Omega-3s, but also a great source of proteins. Great addition to pancakes. You can substitute hemp seeds with chia seeds or flax seeds.
Other pantry ingredients you’ll need:
- Egg - I used free-range, pasture-raised.
- Gingerbread Spice - I used my homemade Gingerbread Spice mix.
- Baking powder.
- Salt - I used Himalayan salt.
- Extra virgin coconut oil or coconut oil cooking spray - for greasing the pancake pan.
How to make Gingerbread Pancakes
Gingerbread Pancakes are seriously super easy to make. It will take you about 15 minutes - from start to finish and you'll need only basic equipment.
Equipment used
- Measuring cups.
- High-speed blender.
- Pancake pan - or any pan with a non-stick surface.
- Flexible silicone spatula - for flipping the pancakes.
Step by step instructions
- Prepare and measure all ingredients using measuring cups.
- Place oats, egg, oat milk, gingerbread spice, molasses, baking powder, and 1 tablespoon of maple syrup in a blender. Blend on high until the batter is smooth (about 1-2 minutes).
- Try the batter and add more sweetener if desired. Blend again to combine.
- Mix in hemp seeds using the spatula.
- Let the batter rest for 1-2 minutes.
- In the meantime, heat the pancake pan over medium heat and coat with coconut oil cooking spray or coconut oil using the brush.
- For each pancake, drop 1/4 cup of batter into the pan. Cook 2-3 minutes until pancake is lightly browned.
- Flip the pancake carefully with a flexible silicone spatula and cook for another 2-3 minutes. Transfer to a plate.
- Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
- Repeat the process with the remaining batter.
- Serve pancakes immediately, topped with chopped nuts - I used pecans and extra molasses, syrup, or honey.
- Makes 6 pancakes that serve 2-3 people.
Substitutions
- You can substitute oat milk with any milk - organic soy milk, cashew milk, or almond milk. Cow’s milk works well too. Coconut milk won’t work well here.
- Make sure to choose extra virgin coconut oil rather than refined versions.
- You can substitute coconut oil with avocado oil/avocado oil cooking spray.
- Substitute hemp seeds with flax seeds (for more Omega-3’s) or chia seeds (for more fibers).
- You can substitute maple syrup and use honey - make sure honey is in runny form. Date syrup is a great option too.
- MAKE IT VEGAN: Swap egg with a flax or chia egg. Use non-dairy milk.
- MAKE IT GLUTEN-FREE: Use certified gluten-free oats.
Useful tips
- You can use old-fashioned rolled oats or quick oats here. Both are equally healthy and equally good.
- If you let the batter sit after the mixing (for example overnight), it will become dense so you may need to add a bit more liquid to make it runny again. Oats soak a lot of moisture.
- Since the batter is full of molasses (sugar), to prevent pancakes from burning, cook them slowly on low to medium heat. Watch them carefully. And don't flip them more than twice.
Tips for storing
- Keep covered in the refrigerator for up to 4 days.
- HOW TO FREEZE: Take your cooked and cooled pancakes and place each pancake individually in wax paper bags or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
- Pancakes can be warmed in the microwave. Be careful not to overheat them.
Tips for serving
- Top Gingerbread Pancakes with dried fruits (like cranberries, raisins, sultanas, goji berries, apricots, chopped dates) and nuts (like chopped walnuts, almonds, or pecans).
- Drizzle with molasses, maple syrup, or honey.
- Put the whipping cream on top and dash it with more Gingerbread Spice or cinnamon.
- Spread almond butter in between pancakes and serve as a brunch cake.
- You can be creative here and choose any other toppings and addons you like.
Enjoy!
Gingerbread Pancakes
Ingredients
- 1 3/4 cup rolled oats
- 1 medium egg
- 1 cup oat milk
- 1 teaspoon Gingerbread Spice
- 2 tablespoons blackstrap molasses
- 1-2 tablespoons maple syrup or honey
- ½ teaspoon baking powder
- 2 tablespoons hemp seeds
- Pinch of salt
Instructions
- Prepare and measure all ingredients using measuring cups.
- Place oats, egg, oat milk, gingerbread spice, molasses, baking powder, and 1 tablespoon of maple syrup in a blender. Blend on high until the batter is smooth (about 1-2 minutes).
- Try the batter and add more sweetener if desired. Blend again to combine.
- Mix in hemp seeds using the spatula.
- Let the batter rest for 1-2 minutes.
- In the meantime, heat the pancake pan over medium heat and coat with coconut oil cooking spray or coconut oil using the brush.
- For each pancake, drop 1/4 cup of batter into the pan. Cook 2-3 minutes until pancake is lightly browned.
- Flip the pancake carefully with a flexible silicone spatula and cook for another 2-3 minutes. Transfer to a plate.
- Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking.
- Repeat the process with the remaining batter.
- Serve pancakes immediately, topped with nuts and extra sweetener. I used pecans and molasses.
- Makes 6 pancakes that serve 2-3 people.
Notes
You can substitute oat milk with any dairy-free milk. Cow’s milk works well too. Coconut milk won’t work well here.
You can substitute coconut oil with avocado oil/avocado oil cooking spray.
Substitute hemp seeds with flax seeds (for more Omega-3’s) or chia seeds (for more fibers).
You can substitute maple syrup and use honey - make sure honey is in runny form. Date syrup is a great option too.
MAKE IT VEGAN: Swap egg with a flax or chia egg. Use non-dairy milk.
MAKE IT GLUTEN-FREE: Use certified gluten-free oats. Tips for storing
Keep covered in the refrigerator for up to 4 days.
TO FREEZE: Take your cooked and cooled pancakes and place each pancake individually in wax paper bags or stack between wax paper. Store wrapped pancakes in a large freezer zip-lock bag. Keep in the freezer for up to 3 months. Thaw on room temperature.
Pancakes can be warmed in the microwave. Be careful not to overheat them. **Given nutritional values don't include toppings. Nutritional Disclaimer
Nutrition
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Wow made these today with flax egg replacement as you stated if you’re vegan and they were awesome! Highly recommended.
Wow these gingerbread pancakes look so light and fluffy. So perfect for breakfast on Christmas morning. Can't wait to try it!
My kids lived these pancakes and want them again next Sunday. So it’s on my top list for this month.