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.
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!
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.
Tips for storing
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.
As a measure, I used a US cup (240ml). See "Recipe tips" for more info.