Whole Wheat Gingerbread Pancakes
Start your day with a cozy, flavorful twist on your regular pancake recipe – Whole Wheat Gingerbread Pancakes! Packed with the warm, aromatic spices of ginger, cinnamon, and molasses, these pancakes not only taste delicious but also provide the benefits of whole grains.
Why Whole Wheat?
Whole wheat flour offers a healthier alternative to refined flour, as it retains the bran, germ, and endosperm, providing fiber, vitamins, and minerals. This makes these pancakes a filling and nutritious breakfast choice, offering slow-release energy throughout the morning. It also adds a subtle nuttiness that complements the spices perfectly.
Ingredients:
For the Pancakes:
- 1 cup whole wheat flour
- 2 tbsp brown sugar or coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- Pinch of salt
- 1 cup milk (dairy or plant-based)
- 1 egg
- 2 tbsp molasses
- 2 tbsp melted butter or coconut oil
- 1 tsp vanilla extract
For the Topping (Optional):
- Maple syrup
- Fresh fruit (such as berries or bananas)
- Whipped cream or Greek yogurt
- A sprinkle of ground cinnamon or ginger
Instructions:
- Mix the Dry Ingredients: In a large bowl, whisk together the whole wheat flour, brown sugar, baking powder, baking soda, ginger, cinnamon, cloves, and salt.
- Combine the Wet Ingredients: In a separate bowl, whisk together the milk, egg, molasses, melted butter or coconut oil, and vanilla extract.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients, and gently mix until just combined. Be careful not to overmix, as this can make the pancakes dense. The batter should be thick, but pourable. If it’s too thick, add a splash more milk.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it with a bit of butter or oil. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface of the pancake, and the edges start to look set. Flip the pancake and cook for another 1-2 minutes, until golden brown.
- Serve: Stack the pancakes on a plate and serve immediately with your favorite toppings. For extra holiday flair, drizzle with maple syrup and top with fresh fruit, whipped cream, or a dollop of Greek yogurt. A sprinkle of cinnamon or ginger will enhance the warm spices even further.
Tips for Success:
- Consistency of Batter: If your batter is too thick, add a bit more milk to achieve the desired consistency. Pancake batter should flow but not be too runny.
- Temperature Control: Cooking on medium heat ensures the pancakes cook through without burning. If the pancakes are too dark too quickly, lower the heat slightly.
- Toppings: For a festive touch, top your pancakes with candied pecans or walnuts, or even a drizzle of chocolate sauce.
Why You’ll Love These Pancakes:
- A Healthy Twist: Whole wheat flour boosts the fiber content and adds a rich, hearty flavor, making these pancakes a more nutritious choice for breakfast.
- Gingerbread Flavor: The combination of molasses, cinnamon, ginger, and cloves brings that classic gingerbread flavor that makes these pancakes perfect for colder months.
- Versatile: You can enjoy them with just syrup, or get creative with toppings like fruit, yogurt, or even a little nut butter for added protein.
Start your day with these Whole Wheat Gingerbread Pancakes, and you’ll feel warm and satisfied – a perfect way to embrace the holiday season or enjoy a wholesome breakfast any time of the year!
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