I love gingerbread. Plain and simple.
If I weren’t trying my hardest to get fit again, I’d be tempted to whip up a batch of my chewy gingerbread cookies and polish off the whole entire thing. Unfortunately, I realize that wouldn’t be the smartest idea, so the morning of January 1st, I decided that I needed to get some sort of gingerbread into me to fill that little void.
Gingerbread is definitely not all about Christmas. Gingerbread to me means warm and comfy, homey flavours. That is why I decided that I would try and make some sort of pumpkin gingerbread pancake for my January 1st breakfast. The pumpkin was just thrown in there because I had an open can and figured why not add some extra vitamins right? What better way to kick off the new year than by creating a new recipe that will just tickle my taste buds to their little heart’s delight. This recipe was meant to be a total experiment. As in, I literally had my fingers crossed as I took that first bite in hopes of making my New Year’s gingerbread dreams come true.
Pumpkin Gingerbread Pancakes
- 2/3 C whole wheat flour
- 1/2 tsp baking powder
- 1/4 tsp ground ginger
- 1/4 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 2 Tbsp pumpkin
- 2 Tbsp molasses
- 2 Tbsp brown sugar
- 1 egg
- 1/3 C milk of choice
What you do:
– combine all dry ingredients in a medium sized bowl and set aside
– whisk all wet ingredients in a small bowl until well blended
– now stir the wet into the dry; you should get a nice batter just a tad thicker than normal pancake consistancy
– pour onto a hot non-stick pan that is set to medium and cook until lightly browned
– serve with your favourite topping — I’ve had these twice now, once with apple sauce and cinnamon and again with fresh strawberries. Both were fantastic!
– makes 4 semi-large pancakes – 2 servings.
They aren’t as light and fluffy as you would expect in a pancake, but the cakey texture is fantastic in my opinion. They are also very filling making 2 just perfect for a serving. 🙂