Whole Wheat Gingerbread Pancakes


Christmas is one of my favourite holidays…

Gingerbread Pancakes

 

And pancakes are the ultimate breakfast for Emma and Katie. Offer them as an option and they will never be rejected. Now that we’re approaching the holidays, all the girls in our house are pleased — these festive pancakes are flavoured with traditional gingerbread spices and fill the house with a delightfully warm aroma. Truly a wonderful way to start the morning. And my little girls would agree!

For this recipe, we use an easy-to-make mix of gingerbread spices rather than use a pre-bought mix. You can increase the spice to your taste, but after a few rounds of testing, this was the quantity that worked the best for us. Use the extra to sprinkle over your latte, flavour some cake or cookies.

The holiday season hasn’t quite arrived yet, but there’s no reason you can’t start feeling a little like it is!

Whole Wheat Gingerbread Pancakes

  • Servings: 10-12 pancakes
  • Difficulty: easy
  • Print
adapted from these Oatmeal and Banana Pancakes

  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 3/4 teaspoons Gingerbread Spice Mix (see recipe below)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground coarse salt
  • 2 large eggs
  • 1 1/2 cups skim milk
  • 2 tablespoons maple syrup (plus additional for serving)
  • 2 tablespoons unsalted butter, melted and cooled slightly

Heat a (non-stick) frying pan over medium-high heat.

Whisk together the flour, baking powder, ground cinnamon, ginger, baking soda, salt, nutmeg and all-spice in a large bowl until well combined. Set aside.

In a small bowl, beat the eggs and then stir in the milk and maple syrup.

Pour the butter into the dry ingredients and stir. Pour in the remaining liquid ingredients and stir until just combined.  Do not over mix.

Ladle 1/2 cup of batter into the preheated pan and flip when the bubbles have risen and are starting to pop.  You can check the bottom edge of one of the pancakes to make sure it is browned enough before you flip. Cook for a minute or two longer until the pancake is browned.

Repeat with the remaining batter and serve with maple syrup.

***

Gingerbread Spice Mix
  • 3 tablespoons ground cinnamon
  • 1 tablespoon + 1 teaspoon ground ginger
  • 1 tablespoon ground nutmeg
  • 1 tablespoon all-spice

Combine and store in an airtight container until ready to use.

Tips and Suggestions:

  • This batter will be lumpy. When making pancakes, this is a good thing. Be sure to mix batter until just combined and there are no dry spots left in it.
  • These are great at room temperature for no-crumb, easy on-the-go snacks.

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