Whole Wheat Gingerbread Pancakes

 

Can you believe tomorrow is Christmas?!?

The cookies are made, the presents are wrapped, the family is almost all here— now it’s just time to bask in the Christmas spirit and spend time with family!

This is the first Christmas that my family is all in the same place in years. Since we all live in different parts of the country now, it’s very rare that all my siblings are able to make it to the same place at the same time. Someone is always in a different country, or working the holiday shift, or spending the day with their significant other’s family— but not this year! And I honestly think that was the best present we could have given my parents. 

 

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And what better way to celebrate Christmas with family than with some warm, comforting Whole Wheat Gingerbread Pancakes? My mom and sister have been obsessing over my Ginger Molasses Crinkle Cookies over the past few days, so I thought it might be nice to use some more of those holiday spices in a different kind of treat: pancakes! 

These pancakes (even though they’re completely whole wheat) are light, fluffy, and full of gingerbread flavor. I usually make some pretty dense pancakes (thanks to the oats and whole grains I always use), but these were a nice change of pace with their light, tender consistency. I used an egg in mine, but you could definitely substitute a flax egg to make them vegan. Top them with some butter (vegan or regular) and some maple syrup and you’ve got a Christmas Brunch!

 

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I hope you all have a wonderful Christmas Eve with your families, full of good food and great company! Thank you for all your generous comments and kind words over these past few months. It was a little scary at first jumping into the blogging world just 3 months ago, but I haven’t looked back since. It’s been so much fun for me to share my holiday recipes on this blog and to hear all your feedback as you experiment in your own kitchens. Happy Holidays and thank you again for all your support!

 

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Whole Wheat Gingerbread Pancakes {vegan option}

Serves 12-14 pancakes
Prep time 10 minutes
Cook time 10 minutes
Total time 20 minutes
Dietary Vegan
Meal type Breakfast

Ingredients

  • 1 ½ cups white whole wheat flour
  • 2 tsp baking powder
  • 1 ¼ tsp pumpkin pie spice
  • 1 tsp ground ginger
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 egg, or flax egg
  • 1 ½ cups soy milk, or milk of choice
  • 1 tbsp apple cider vinegar
  • ½ cup applesauce
  • 2 tbsp coconut oil, melted and cooled
  • 2 tbsp molasses
  • 1 tbsp sugar
  • 1 tsp vanilla extract

Note

adapted from Eating Well’s Gingerbread Pancakes

Directions

Step 1
Mix the dry ingredients together in a large bowl: whole wheat flour, baking powder, baking soda, pumpkin pie spice, ginger, and salt. Set aside.
Step 2
In a small cup, mix together soy milk with apple cider vinegar and let it sit for 10 minutes. In the meantime, whisk together the remaining wet ingredients in a bowl: egg, molasses, applesauce, coconut oil, sugar, and vanilla extract. Once the soy milk has sat for 10 minutes, whisk that into the wet ingredients as well.
Step 3
Make a well the dry ingredients, then slowly pour the wet ingredients in. Stir just until everything is combined. Let the batter sit for 10 minutes to let the gluten relax and make the batter more tender.
Step 4
Heat up a nonstick griddle or pan. Spray with cooking spray. Pour ¼ cup of batter to make each pancake. When the edges begin to turn golden and the middle of the pancake is bubbly, flip and let the other side cook for 2-4 minutes.
Step 5
Repeat until all of the batter is used! I used a cookie cutter to press Christmas shapes into each of my pancakes, so feel free to do the same. Top your pancakes with some butter {vegan or regular} or maple syrup!

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

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