Gingerbread Pancakes

Start your day with these delicious ginger pancakes, made with all the flavours of gingerbread and a hint of cinnamon, molasses and brown sugar. These holiday gingerbread pancakes are fluffy, warmly spiced, and perfect with a drizzle of syrup and Greek yoghurt.

note - ingredients can be approximate

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Prep Time 5

Cook Time 20

Total Time 25

Course Breakfast

Cuisine American

Servings serves (9 pancakes total)

Calories 471 kcal

Equipment

Shallow pan

Ingredients

310 ml (1 ¼ cups) milk, subs Note 1
120 g (¾ cups) banana, see Note 2
200 g (1 ? cups) flour
60 g (½ cups) protein, optional (See Note 3)
10 g (2 teaspoon) baking powder
30 g (2 tablespoon) brown sugar
15 g (1 tablespoon) molasses
8 g (1 tablespoon) cinnamon, see note 4
6 g (1 tablespoon) ginger, see note 4
3 g (1 teaspoon) allspice, see note 4
3 g (1 teaspoon) cloves, see note 4

Instructions

Combine Ingredients

Blender. For a quick method, blend all ingredients until smooth.
By hand. Without a blender, mash the 120 g (¾ cups) banana, mix with 310 ml (1 ¼ cups) milk and 15 g (1 tablespoon) molasses then add 200 g (1 ? cups) flour, 60 g (½ cups) protein, 10 g (2 teaspoon) baking powder, 30 g (2 tablespoon) brown sugar, 8 g (1 tablespoon) cinnamon, 6 g (1 tablespoon) ginger, 3 g (1 teaspoon) allspice, 3 g (1 teaspoon) cloves until JUST combined. If the batter is too thick, add a splash of milk.

Cook the Pancakes

Heat a greased pan or griddle over medium heat. Scoop small amounts of batter onto the pan, cook for 2–3 minutes until bubbles form and edges set, then flip and cook the other side.

Serve

Serve warm with toppings like maple syrup, Greek yoghurt, chia jam, or fresh fruit for a delicious finish. See post for information on leftovers and meal prep.

Video

Notes

Note 1 - Milk

Substitute plant-based milk if preferred. Nutrition information based off cow's milk.

Note 2 - Banana

Use a very ripe banana as they are sweeter (the browner the better).

Substitutions - applesauce, 2x eggs

Note 3 - Protein

I recommend a neutral, vanilla, caramel or even a cinnamon flavour. Use vegan if possible as whey-based proteins can change the texture of the pancakes.

Substitute with equal amounts flour if not using.

Note 4 - Gingerbread spices

Adjust to suit your preference. If you like cinnamon - add more cinnamon etc. Have a quick taste of the batter if desired before cooking.

Serve with

Yogurt and fresh fruit for breakfast, or drizzle of maple syrup, some chia jam etc.

Storing

Store in the fridge for up to 4-5 days or in the freezer with parchment paper between each of them for up to 3-6 months.

Nutrition

Serving: 3pancakesCalories: 471kcalCarbohydrates: 81gProtein: 28gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 46mgSodium: 429mgPotassium: 470mgFiber: 4gSugar: 21gVitamin A: 265IUVitamin C: 4mgCalcium: 446mgIron: 5mg

Keyword Breakfast meal prep, Breakfast recipe, christmas breakfast, gingerbread pancakes, pancakes recipe

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