Recipe: Healthy Gingerbread Pancakes

We have a weekly tradition here in the Southern In-Law house, it's Pancake Saturdays. Today, Jesse is working so he didn't partake in Pancake Saturday, but I kept up the tradition and made a deeeeeeeelicious Christmas Inspired Pancake Recipe that you'll want to try ASAP. 

Gingerbread is something I only really ever have at Christmas time. I love ginger and eat it all year round but gingerbread is a Christmas thing. Every year at Christmas time we make our Healthy Gingerbread Cookies or Healthy Gingerbread Muffins and they disappear within seconds so gingerbread has definitely become a smell and taste that I align with Christmas.

These pancakes came about because of a somewhat odd habit I have. I tend to recreate my favourite flavour combinations - case in point: Carrot Cake, Carrot Cake Breakfast Bake, Carrot Cake Oatmeal - and I'm currently working on recipes for Carrot Cake Pancakes, Carrot Cake Crepes, Carrot Cake Cookies and Carrot Cake Raw Bites. 

It's something I do constantly and it totally weirds Jesse out - until he tries these things himself and I never hear complaints ;P 

So when I was thinking about breakfast ideas for Christmas morning - I thought I should try making some gingerbread pancakes (and don't worry, I'm working on Christmas Pudding Pancakes too!). I'm also currently in love with mascarpone, so I knew that would be the perfect topping. 

So this morning I woke up early and headed to the kitchen with pancakes on my mind. I whipped up the batter and before I knew it I was devouring the deliciousness (well.. because you know, you need a bite shot when you're taking food photos... right? I was doing it for you guys!). But don't worry, if you're not a pancake fan - you can also make this recipe into a breakfast bake!

But you want the recipe? Right?! Here it is

Healthy Buckwheat Gingerbread Pancakes serves 2 (4 medium pancakes each)

 gluten free, low fat, low sugar, clean eating friendly

1 cup (120g) buckwheat flour 

1 tsp baking powder

1/4-1/2 tsp mixed spice*

1/4-1/2 tsp ground ginger

1/4-1/2 tsp cinnamon* 

1 egg 

1 cup milk of choice 

1/4 cup applesauce

1 tbsp molasses

2 tsp vanilla 

Optional: extra sweetener if you like things sweet 

Mix together all of your ingredients. The mix will be quite runny but it will thicken.

Heat a small non-stick frying pan over a low-medium heat and lightly grease/spray with oil** 

Pour your pancake mix onto the pan, using about 1/4 cup of mix each time. The pancake mix should spread, but if it doesn't, use a spatula or spoon to spread them out. 

Wait until bubbles form on the top of the pancake and the top is no longer gooey and flip your pancakes over, cooking until browned on the flipped side. 

Repeat until all of your pancake batter is used up and serve with whatever you feel like (or our mascarpone topping!). 

Our Mascarpone Topping

A super simple topping that's so delicious - take about 1 tbsp of mascarpone and mix with a dash of maple syrup and a tiny pinch of salt. Deeeeeeelicious. This also works with cream cheese or yogurt!

*How much or how little spice is totally up to you. I like more spice so I add half a teaspoon of each, however, for some this may be too much. Also, if you're not sure what mixed spice is - it's a mix of allspice, nutmeg and cinnamon.

**We usually rub a small amount of margarine over the pan using some paper towel. 

But tell me, are you like me and like to recreate your favourite flavour combinations in different ways?

And, what foods remind you of Christmas?

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