Sunday, November 6, 2016

Gingerbread Pancakes

We are a pancake family. I swear my kids could eat pancakes for breakfast, lunch, and dinner.  While I do buy the whole wheat pancakes, there's nothing better than making them from scratch.  I was reading the new issue of my Clean Eating magazine and came across these Gingerbread Pancakes.  I immediately knew I wanted to give them a try this morning.  As I suspected, they were a hit, even with the hubby!  
gingerbread pancakes, pancake recipe, whole wheat pancakes, clean eating, healthy eating, breakfast recipes, meal planning, 21 day fix approved pancakes, successfully fit, Lisa Decker
Gingerbread Pancakes
  • 1 1/4 cups whole wheat flour
  • 1 Tbsp ground flaxseed
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 2 cups unsweetened almond milk  
  • Grape Seed or Coconut Oil 
  • Maple Syrup (if desired)
  • Berries (if desired)
  1. Combine all dry ingredients and mix well in a large mixing bowl. 
  2. Add 2 cups of plain unsweetened almond milk; mix well.
  3. In a large nonstick griddle (or skillet), heat 1/2 tsp of grape seed or coconut oil. Using a 1/4 measuring cup, scoop pancakes onto griddle (or skillet).  Cook for about 2 minutes or until bubbles form in the batter then flip and cook for an additional minute or so until the pancake is golden brown.  
  4. Repeat step 3 with remaining oil and batter. 
  5. Serve pancakes with 1/2 tsp of maple syrup and top with berries of your choice! 

Gift Idea:  Mix together all of the dry ingredients and transfer them into an 8-oz glass mason jar. Get a cute card to attach and include the directions on how to make them! (No, that wasn't my idea. It also came from the Clean Eating Magazine!)  

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