Gingerbread Pancakes – A Taste of Winter
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Yess!! It’s that time of year. I get to write about Christmas and pancakes – two of my favourite things.
Don’t worry if you’re reading this and it’s not Christmas, gingerbread pancakes rock at any time of the year.
You’ll just have to ignore reindeer references, jolly Christmas puns and a whole lot myrhh. Oh dear.
Whatever your thoughts on Christmas and the holidays, you’ve gotta admit the food is pretty good.
Well, really good actually. It’s arguably (I’ll argue it with anyone) the best food time of the year. It can also be an easy time to overdo it.
While it can certainly be fun to let yourself go a bit, it’s not always wise to let yourself really go. Know what I mean?
Excessively excessive excess overindulgence comes with a price, and probably one that you’ll be paying for the whole of the next year. And the year after that.
No, a few treats here, and a little willpower there, and you’ll be in a much better place. If you need a helping hand then check out the 30 Day Veggie Challenge to get you back where you want to be.
Back to the basics – gingerbread pancakes
But never before have we had gingerbread pancakes. And you know why? Nor do I, we’ve been missing out.
Very simple to make, and with an elegant yet light flavour, these pancakes are hard to beat. Delicious served with your regular toppings, each bite has just a little Christmassy feel to it, too.
Already becoming a staple in this house, it’s hard to see when they’ll be taken off the menu, new year or not.
Gingerbread pancakes – eat myself healthy?
The gingerbread flavour itself comes mostly from ginger – a very cool root indeed!
It’s medical uses have been researched and noted far and wide, and is a great one-stop shop for combatting nausea, stomach problems, arthritis pains and even burns.
I always eat ginger when I feel a cold coming on, and more often than not, I beat it before it really kicks in.
There’s a theory behind that too, so it’s not just my imagination – ginger can make you sweat, which in turn helps you to fight infections.
Sounds good to me.
- 1 cup blueberries
- ¾ cup low fat Greek yogurt
- 2 tbsp pumpkin seeds
- First, put the flour, baking powder, grated ginger, and cinnamon powder into a bowl. Then add the egg, milk and syrup and beat well with a fork or hand blender.1 cup flour, 1 tsp baking powder, 1 inch ginger, fresh, 1 tsp cinnamon, 2 tbsp maple syrup, 4 eggs, 1 cup milk of choice
- 1 tbsp of the butter will go into the pancake batter. To do that either use the microwave or heat it up in the pan you’re about to use for the pancake and then pour it into the mix.1.5 tbsp butter
- Keep the heat on medium. Add a ladle of mixture at a time to the pan, cooking for about 3 minutes. Flip the pancake and cook for another 3 minutes.
- Before every ladle of mixture grease in the pan with a small dollop of butter.
- Serve pancakes topped with blueberries, low fat Greek yogurt and pumpkin seeds.1 cup blueberries, ¾ cup low fat Greek yogurt, 2 tbsp pumpkin seeds