Gingerbread Pancakes

December 2, 2016

Gingerbread Pancakes_Twine And Braids

Have I mentioned that I love holiday traditions? JK, I know I have (here, here, here…I’ll stop).  Since living with Erick we’ve made it a point to create our own traditions while carrying with us those that we each experienced while growing up. Our first Christmas morning together, three years ago, we decided to make pancakes and hot chocolate.  It’s pretty simple, but now it’s our thing and we’ve continued that breakfast every year since.

I thought I’d revamp our recipe (Bisquick mix) for this upcoming Christmas with these fluffy, homemade gingerbread pancakes.  With the key ingredients being whole wheat flour, egg whites and almond milk dare I call these “skinny” gingerbread pancakes?  Not sure, but they are definitely delicious.  I decided to use Pure Green Almond Milk for this recipe.  I’ve loved their cold press juices (Pure Greens with apple, lemon and ginger is my fav) and wanted to give their milks a try.  I made the switch to almond milk about four years ago and haven’t looked back since.  Pure Greens lactose free milks are a great treat on their own but I found they we’re the perfect addition to this gingerbread pancake recipe.

Gingerbread Pancakes_Twine And BraidsGingerbread Pancakes_Twine And BraidsGingerbread Pancakes_Twine And Braidsingredients
  • 6 egg whites
  • 1/3 cup molasses
  • 3 cups Pure Green Almond Milk
  • 2 teaspoons vanilla
  • 3 cups whole wheat flour
  • 1 tablespoon baking powder
  • 3/4 tablespoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
instructions

In a small bowl, stir together molasses, almond milk and vanilla.  Set aside.  In a large bowl combine your dry ingredients; whole wheat flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves.  Mix well.  In a separate bowl, beat egg whites until they become fluffy.  Back to your bowl of dry ingredients, make a small well in the middle, add in the molasses mixture and combine well. Gently fold in the egg whites making sure not to over mix.  On a hot griddle (I sparingly greased with coconut oil cooking spray) add your batter to form the pancakes.  I used about 2 tablespoons of batter but you can make them as large or small as you’d like.  Once bubbles begin to form, after about 4-5 minutes, flip the pancakes and continue to cook for an additional 3 minutes.  Remove from griddle and allow to cool.  This recipe made about 20 pancakes for me.  I topped with sugar-free syrup but fresh fruit or powdered sugar would be great additions!

Gingerbread Pancakes_Twine And BraidsGingerbread Pancakes_Twine And BraidsGingerbread Pancakes_Twine And BraidsGingerbread Pancakes_Twine And BraidsGingerbread Pancakes_Twine And BraidsGingerbread Pancakes_Twine And BraidsGingerbread Pancakes_Twine And BraidsGingerbread Pancakes_Twine And Braids

cookie cutters

Use cookie cutters to create pancakes in festive shapes.  You can do this two ways; on the griddle or once the pancakes are cooked and cooled.  I always make a valiant attempt to create a gingerbread shape pancake on the hot griddle but it always seems to get stuck in the cookie cutter despite how much I grease it.  Here’s a how to for that step, you may have better luck than me!  But, taking a cookie cutter to a cooled pancake works every time!Gingerbread Pancakes_Twine And BraidsGingerbread Pancakes_Twine And BraidsGingerbread Pancakes_Twine And BraidsGingerbread Pancakes_Twine And Braids

Enjoy!
Meghan

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