Fluffy Gingerbread Pancakes
User Reviews
5
Fluffy Gingerbread Pancakes
Description
This recipe blends whole wheat pastry flour, baking powder, and a spice mix consisting of cinnamon, ginger, and allspice to create a gingerbread-flavored base. Wet ingredients include egg, molasses, coconut sugar, vanilla extract, and non-dairy milk, brought together with melted coconut oil or butter. The batter is stirred only until combined to keep pancakes tender.
Cooking on a greased skillet or griddle over medium heat, the pancakes bubble on top before flipping to finish cooking. The result is a warm, moist pancake with spicy-sweet notes imparted by the molasses and spices. The use of whole wheat pastry flour adds a mild nuttiness and whole grain texture.
Serve these pancakes topped with butter and pure maple syrup. They provide a comforting breakfast choice that evokes gingerbread flavors without heaviness.
If using all-purpose flour instead of whole wheat pastry flour, the batter may be thinner; adding an extra 1-2 tablespoons of flour adjusts the consistency.
Ingredients
- Dry Ingredients:
- 1 cup whole wheat pastry flour or white whole wheat flour or all-purpose flour, 113g
- 2 teaspoons baking powder
- ¾ teaspoon cinnamon
- ¾ teaspoon ginger
- ¼ teaspoon allspice
- ¼ teaspoon salt
- Wet Ingredients:
- 1 egg
- 3 tablespoons molasses
- 1 tablespoon coconut sugar
- 1 teaspoon vanilla extract
- 1 cup non-dairy milk unsweetened almond milk used, 240g
- 2 tablespoons coconut oil melted and cooled, or melted butter
Instructions
- In a medium bowl, whisk together whole wheat pastry flour, baking powder, cinnamon, ginger, allspice and salt. Set aside.
- In a separate large bowl, whisk together the egg, molasses, coconut sugar, vanilla extract and milk. Add dry ingredients to wet ingredients and mix with a spoon until just combined. Gently stir in melted coconut oil or melted butter. Do not overmix the batter.
- Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium heat. Drop batter by 1/3 cup onto skillet and spread out a bit with a spoon if necessary. Cook until bubbles appear on top, about 2 minutes.
- Flip cakes and cook until golden brown on underside, 2 minutes. Wipe the skillet clean and repeat with more coconut oil (or butter) and remaining batter. You may need to reduce the heat to medium low or low after the first batch to prevent burning. Serves 4, 2 pancakes each. Top with butter and/or pure maple syrup.
Notes
- If using all-purpose flour, add 1 to 2 tablespoons more if the batter is too thin for better thickness.
- Do not overmix the batter to keep pancakes tender and fluffy.
- Use unsweetened non-dairy milk or substitute with other milk types as preferred.
- Lightly grease the skillet or griddle before cooking each batch for even browning.
- Serve warm with butter and pure maple syrup to complement the gingerbread spices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 2pancakes | |
| Calories | 253cal | 13% |
| Carbohydrates | 38.4g | 13% |
| Protein | 5.8g | 12% |
| Fat | 9.6g | 15% |
| Saturated Fat | 6.1g | 31% |
| Fiber | 4.5g | 18% |
| Sugar | 10.9g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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