Recipe of the Week: Gingerbread Pancakes

Christmas may have come and gone, but this breakfast recipe is one you’ll be making for a long time from now! The sweet, festive flavors of winter are all baked into these magical pancakes.

INGREDIENTS

• 1 1/4 cups whole wheat or all-purpose flour
• 1 tbsp sugar or coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 cup milk (or dairy-free milk of choice)
• 1 large egg
• 2 tbsp molasses
• 1 tbsp melted butter or coconut oil
• Optional toppings: Greek yogurt, chopped nuts, sliced bananas, or maple syrup

INSTRUCTIONS

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
2. Mix Wet Ingredients: In another bowl, whisk together the milk, egg, molasses, and melted butter until well combined.
3. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix—small lumps are okay.
4. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat. Grease lightly with oil or butter. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, or until bubbles form on the surface and the edges look set.
5. Serve: Serve the pancakes warm with your favorite toppings like Greek yogurt, sliced bananas, nuts, or a drizzle of maple syrup.

These gingerbread pancakes are filled with warm spices and a touch of sweetness from the molasses, making them a deliciously festive winter breakfast! They’re also great for a cozy brunch.