• Prachi Marfatia

Gingerbread Pancakes

Updated: Jan 18

A spicy, warm take on a winter classic. Cooking in fresh grated ginger gives this breakfast staple a fun texture.






Okay, okay, I know, why the HECK am I posting this recipe when it's still sunny outside? It's September, for god's sake! However, this recipe is one of those things that tastes good no matter what it looks like outside. And on cold mornings like the day I made these, it's a real treat. (I'm pretty sure I'm going to make them again next week, because I loved them so much).

Nevertheless, I can and will assure you that this recipe is sure to bring some holiday cheer into your life regardless of what season it is. The warm, spicy pancake paired with the occasional crunch of nuts and chewy pockets of date(optional but oh-so-good) is bliss in a bowl. I love to eat a stack of these piled high with some homemade applesauce, more dates, maple syrup, or molasses. The possibilities are truly endless!


I will confess that since this was my first time making this, it took quite a while. If you're super busy in the mornings(or whenever you eat your pancakes, I won't judge), you can toss in all the spices the night before and simply mix in the wet stuff the next morning.


By the time you read this, I'll probably have whipped up (and devoured) a second batch of these, so bon appetit!







Gingerbread Pancakes

Course: Breakfast

Author: Prachi Marfatia

Serves: 2 (6-7 medium pancakes)


Ingredients:

1 1/2(that's one and one-half) cups of pancake mix

2 tbsp ginger powder or freshly grated ginger

1/4 tsp crushed cloves(1-2)

1/8 tsp grated nutmeg(eyeball this)

1 tsp cinnamon

1 chia/flax egg* / regular egg

1 cup milk of choice(can be non-dairy)

about 1/4 cup water

1/4 cup roughly chopped pecans(optional)

5-6 dates, chopped(optional)

Pinch of salt

Vanilla extract(optional)

Grated fresh ginger(optional but RECOMMENDED)


Toppings:

freshly grated ginger(if you are not using it in the pancakes)

homemade applesauce


Directions:

Toast the pecans for about 10 minutes in a medium-heat skillet. Meanwhile, take the pancake mix and stir in the ginger powder, cloves, nutmeg, and cinnamon. Add in the chia egg/regular egg, milk, water, salt, vanilla if using, and stir until a batter forms. Fold in the now-toasted pecans. Now, oil the same pan you toasted the pecans in, wait for 2 minutes, then pour in a ladleful of batter. Sprinkle on some date pieces and grated ginger, if using. Let this side cook for about two minutes, then flip and repeat. Keep doing this until desired amount is reached. Once you're done, you can pile them up high, top with your favorite toppings(I used grated ginger and applesauce), and enjoy!


*Chia egg/flax egg is 1 tbsp chia/flax seeds soaked in 3 tbsp water for 10 minutes or overnight. Can be replaced with a real egg. If you are doing the chia/flax, I would recommend subbing the milk with 1/2 cup yogurt mixed into the water.


The 'bare' form of this pancake, where you can see the top, studded with crunchy pecans and chewy date pieces.




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