Gingerbread Pancakes
Sweet, dense, and perfectly spiced, these Gingerbread Pancakes are a delicious seasonal treat. Made with oats and without processed sugars, they are equally delicious as healthy. Perfect Christmas breakfast or brunch.
Servings: 6 pancakes
Calories: 182kcal
Ingredients
- 1 ¾ 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
- Place all the ingredients in a blender. Note: add wet ingredients first for easier blending.
- Mix everything at high speed until you get a smooth texture.
- Taste the pancake batter and add additional sweetener if you think the mixture is not sweet enough.
- Let the batter rest for a minute. Oats will soak some of the moisture, and pancake batter will thicken.
- Pancake batter should be dense but runny. If pancake batter turns is too dense, add a bit more liquid - milk or water. Mix again.
- Heat the pancake pan over medium heat and coat it with cooking spray or coconut oil using the brush.
- For each pancake, drop ¼ cup of batter into the pan.
- Top the pancake with chopped cranberries. Push the cranberry pieces into the batter.
- Cook for 1-2 minutes until pancake is lightly browned.
- Flip the pancake carefully with a flexible silicone spatula and cook for another minute. 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 pancake batter.
- Top the pancakes with different toppings.
- Serve and enjoy!
Notes
Makes 6 pancakes that serve 3 people.
Substitution
- You can use rolled oats or quick oats.
- You can swap oat milk for almond milk, cashew milk, or organic soy milk. Cow’s milk works fine here too. Coconut milk won’t work well here.
- Substitute hemp seeds with ground flax seeds or chia seeds.
- You can substitute maple syrup and use honey. Date syrup is a great option too.
- You can substitute coconut oil with avocado oil.
- Make it vegan: Swap egg with a flax or chia egg. Use non-dairy milk.
- Make it gluten-free: Use certified gluten-free oats.
- Make it protein-packed: Add a scoop of protein powder in the mixture. I recommend vanilla protein powder.
- Keep pancakes in an air-tight food container refrigerated. They will last up to 4 days.
- To freeze pancakes: Take the pancakes and place each pancake individually in a wax paper bag 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.
- You can warm pancakes in the microwave. But don't overheat them. They will become soggy.
Nutrition
Serving: 1pancake | Calories: 182kcal | Carbohydrates: 28g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 34mg | Potassium: 254mg | Fiber: 3g | Sugar: 10g | Vitamin A: 148IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 3mg