Gingerbread Pancakes

The truly nothing better than a tasty pancake in the morning. These pancakes are Fluffy and insanely delicious. Growing up in my house was a must-have gingerbread pancake we were always fighting for the most around and fluffy pancakes.

The Sweet History of the gingerbread pancakes:

they’ve been around in some form since at least the 1430s Even before then. The first Gingerbread was baked in Europe the origins of gingerbread can be traced to ancient civilizations like the Egyptians and Greeks around at the end of the 11th century, and the custom of spicy bread was from the Middle East.

Here are a few things to keep in mind if you want a good texture and fluffy pancake:

1. Don’t Overmix: When you combine the ingredients just mix it until all ingredients are incorporated because if you mix the batter becomes tough because it develops the gluten in the flour. If you see a few lumps it is totally fine.
2. The Griddle temperature should be right: Medium-low heat is the right temperature to cook your pancakes. If the heat temperature is too high you will burn the outside and uncooked inside. Ensure you cook it at a medium-low this way will cook evenly.
3. Make sure your batter rests: When you let your batter rest for 5-10 minutes your flour will absorb the liquids.
4. Make sure to use Leavening Fresh: When your baking soda & baking powder are fresh will allow your batter to rise better. Old leavening will make your pancakes flatter.
5. Make Sure to Flip it with care: If you are not patient like me. Make sure to wait until you see those bubbles on the surface which indicate it is ready to flip and not overcooking.

When you follow these steps will be able to have delicious fluffy gingerbread pancakes.

Gingerbread Pancakes

Recipe by Glennys Marquez

Servings

2

servings

Prep time

20

minutes

Ingredients

• 1 large egg

• 2 tablespoons of unsweetened pumpkin puree

• ¼ cup of unsweetened coconut yogurt

• 1/3 cup of vegetable milk

• 2 teaspoons of molasses

• 1 teaspoon of vanilla essence

• 1 tablespoon of pumpkin spice

• ½ teaspoon of ground ginger

• Pinch of pink salt

• 1 cup of rolled oats

• 1 teaspoon of baking powder

Directions

• Put all the ingredients in the blender until it forms a dough.
• Let the dough rest for 5 minutes.
• Heat a non-stick pan. Add a little coconut oil and serve 1/3 cup of the dough to form the pancakes. Cook for 2 to 3 minutes on each side until the edges are golden.

Tips

These pancakes are delicious with maple and coconut yogurt on top.

Try this recipe at home, share your photos on the stories, and tag us @gmarquezfitness

ENJOY IT!

xo,

Glennys!