Saturday mornings in our house call for PANCAKES! Sometimes we have chocolate chip, sometimes we have blueberry or strawberry… but today called for GINGERBREAD!I tested out a couple of new pancake recipes this week and to be perfectly honest, I wasn’t a fan of any of them. SO. I came back to my go-to pancake recipe and just added a few extra spices and ingredients and VOILA!!! They were perfect!!! Gingerbread Pancakes for the win!!!
I’m feeling all kinds of Christmasy this weekend… I got all of Gaby’s Christmas presents this week and can’t wait for her to see what she got! 🙂 I can’t believe we only have TWO WEEKS left of this year?! How crazy is that?! I’m not ready for the holiday season to be over with, but 2017 can get outta the way. I’m ready for a fresh start. A new year. New goals. Omar and I decided that our word for this year will be AGGRESSIVE. For the last 2 years we’ve been too passive on things that we really want to change. We let ourselves settle for less. We let ourselves get tired. We didn’t put up a good fight in areas we really wanted to change. So, this year we’re making some changes and not settling for mediocrity on any level. Our new name is AGGRESSIVE!
What are some of your New Years goals?! I love hearing what other people are doing to improve or change things in their lives! Tell me!! Let’s motivate and help each other make 2018 the best year yet!!! <3
Soft, fluffy, and full of flavor! These Gingerbread Pancakes are perfect for any holiday breakfast or brunch!
- 1 cup unsweetened almond milk
- 1 tbsp apple cider vinegar
- 1 banana, mashed
- 1 cup All Purpose flour (I use this one)
- 1 tbsp no aluminum baking powder
- 2 – 3 tbsp organic cane sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 2 tbsp molasses
- pinch of kosher salt
- butter (dairy or non-dairy) for greasing the pan
- Preheat the oven to 200 degrees so you can keep you pancakes warm as you cook them. Heat up the pan you’re cooking your pancakes on (medium-low heat). I like to cook my pancakes on low and slow so that they’re not too done on the outside and still gooey on the inside.
- In a big liquid measuring cup, add the almond milk and apple cider vinegar and make your “faux” buttermilk!
- In a large mixing bowl, mash your banana. The riper, the better. Add the flour, baking powder, sugar, cinnamon, ginger, nutmeg, cloves, molasses, and salt.
- Pour the milk mixture over the flour mixture and whisk until there are no lumps.
- Add a little butter to the pan, once it’s melted start ladling your batter in to make your pancakes. Make them as big or as small (silver dollar size) as you want to!
- Top with sliced bananas and a drizzle of maple syrup!