Whole Grain Gingerbread Pancakes

Gingerbread cookies are one of my favorites around the holidays. The cinnamon, nutmeg and ginger make the cookies a perfect combination of sweet and spicy. If you’re looking to change up your pancake game and want to add a little more fiber with some whole wheat flour, check out these gingerbread pancakes!

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Whole Grain Gingerbread Spice Pancakes

Makings 9 SERVINGS

Ingredients –

• 2 eggs
• ¼ cup brown sugar
• 1 Tbsp. maple syrup
• 1 Tbsp. canola oil
• 1 cup almond milk, unsweetened vanilla
• ¾ cup white whole wheat flour
• ½ cup old fashioned oats
• 1 ½ tsp. cinnamon
• ¼ tsp. all spice
• 1 tsp. vanilla extract
• 1 tsp. baking powder
• ¼ tsp. baking soda

Directions –

1. In a large mixing bowl combine eggs, brown sugar, maple syrup. Mix thoroughly
2. Add in canola oil and almond milk. Mix.
3. Add oats, cinnamon, all spice, vanilla, baking powder and baking soda. Mix to combine
4. Add in whole wheat flour. Mix thoroughly and let sit for 10 minutes.  The batter should be pourable but not runny.  If too runny, add more flour.  If too thick, add more almond milk.
5. While the batter sits, heat the frying pan or griddle on medium-low heat.  The pan is hot enough when you sprinkle water on top and it sizzles right away
6. Spray the pan with cooking spray
7. Use a ¼ cup scoop to pour batter into the pan.  Flip when the sides start to dry out and bubbles form on the surface of the pancake
8. Continue scooping ¼ cup of batter into the pan until you run out.
9. Serve with maple syrup, nut butter of your choice, Greek yogurt with cinnamon or butter