Whole Wheat Gingerbread Pancakes
Start your mornings with a cozy holiday-inspired twist by diving into these Whole Wheat Gingerbread Pancakes, a hearty and flavor-packed breakfast option that’s sure to delight. Made with wholesome whole wheat flour and infused with warm spices like ginger, cinnamon, and nutmeg, these pancakes boast a rich, molasses-sweetened base that captures the essence of gingerbread. Perfectly moist and fluffy, thanks to the combination of almond milk and a touch of melted coconut oil, they cook up beautifully golden on the griddle. Ready in just 25 minutes, this recipe is ideal for busy mornings or slow weekend brunches. Serve these pancakes warm with a drizzle of maple syrup, a dollop of whipped cream, or fresh fruit for a festive treat that’s as nourishing as it is indulgent. Perfect for anyone seeking a delicious whole-grain breakfast with a seasonal twist!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground ginger
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 1 large Egg
- 1.25 cups Unsweetened almond milk (or any milk of choice)
- 0.25 cups Molasses
- 1 teaspoons Vanilla extract
- 2 tablespoons Coconut oil (melted) or butter
Instructions
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, ground ginger, ground cinnamon, ground nutmeg, and salt until evenly combined.
In a separate medium bowl, beat the egg, then whisk in the almond milk, molasses, vanilla extract, and melted coconut oil (or butter) until well mixed.
Pour the wet ingredients into the dry ingredients. Gently stir until just combined. Be careful not to overmix; some lumps are fine.
Let the batter rest for 2-3 minutes to allow the flour to hydrate and the baking powder to activate.
Preheat a non-stick griddle or large skillet over medium heat. Lightly grease it with a small amount of butter or oil.
Using a 1/4 cup measure, pour the batter onto the preheated griddle to form pancakes. Cook until the edges start to set and bubbles form on the surface, about 2-3 minutes.
Flip the pancakes carefully and cook the other side for another 1-2 minutes, or until golden brown and cooked through.
Remove the pancakes from the griddle and repeat with the remaining batter, greasing the griddle as needed between batches.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or a dusting of powdered sugar.
Nutrition Facts
Calories |
1261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2255 mg | 98% | |
| Total Carbohydrate | 200.3 g | 73% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 61.5 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 856 mg | 66% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2202 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
