Gingerbread Pancakes
Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes
Make those holiday break mornings even more festive with these must-try Gingerbread Pancakes from @purelykaylie.
Yield: 9 servings
Ingredients
- 3/4 cup Unsweetened Applesauce
- 3/4 cup Almond Milk
- 2 tbsp Ground Flaxseed
- 2 tbsp Coconut Sugar
- 2 tbsp Molasses
- 1 tbsp Lemon Juice
- 2 tsp Vanilla Extract
- 2 1/4 cups Oat Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tsp Ground Cinnamon
- 1 1/2 tsp Ground Ginger
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Ground Cloves
- 1/2 tsp Salt
- 1 Maple Sea Salt MacroBar, chopped, topping
- Maple Syrup, optional, topping
- Dairy-Free Whipped Cream, optional, topping
- Pecans, crushed, optional, topping
Directions
1. Combine applesauce, almond milk, ground flaxseed, coconut sugar, molasses, lemon juice, and vanilla extract in a large bowl. Mix together.
2. Add oat flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt to the bowl. Mix together until evenly combined.
3. Warm a large non-stick pan over medium-low heat. If needed, lightly grease the pan with coconut oil to prevent sticking. Using a ⅓ measuring cup, pour batter and shape into round pancakes. Once bubbles begin forming on the surface, flip to cook the other side for 1-2 minutes.
4. Serve pancakes with chopped MacroBar and any toppings of your choice. Enjoy!
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