Gingerbread Pancakes

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Pancakes make me think of Sundays, probably because its the only day I might actually have the time to make them, so it seemed fitting to come up with a Christmas themed version for the holidays! We hope you enjoy these and we’d love to hear about your Christmas breakfast ideas so get in touch!

Gingerbread Pancakes 

150g wholemeal spelt flour
2 tsp cinnamon
1 tsp ground ginger
1 tsp ground allspice
1/2 tsp ground cloves
1 tsp baking powder
1 tsp baking soda
180ml milk of your choice
1 large egg
3 tbsp raw honey
1 tsp vanilla extract
Extra honey & a handful of pecans to serve.

  1. Mix all the dry ingredients in a large bowl – flour, cinnamon, ginger, allspice, cloves, baking powder and baking soda
  2. In a separate jug or bowl, whisk the wet ingredients together – milk, egg, honey and vanilla extract
  3. Stir the wet mixture over the dry mixture until just combined. Leave in the fridge for 30 minutes.
  4. Pre-heat a non stick frying pan on a medium heat. Brush on a scraping of coconut oil.
  5. Drop approximately 2 tbsp worth of batter into the pan, it should form an american style sized pancake. If you have room, drop some more batter in until you have used up your pan space but the pancakes are not touching.
  6. Leave each of the pancakes to cook for several minutes. When you think they are ready to turn, have a look underneath. They should be golden brown. Once ready flip them over gently and cook for another couple of minutes until golden brown on both sides. Repeat until your mixture is used up.
  7. Serve immediately with a drizzle of honey and some pecans.


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