Gingerbread in a pancake? Oh yes, it can be done, and its delicious! You’ll love it (and the kids will too!) Roll in the holiday spirit into your breakfast!
Gingerbread Pancakes – Gluten Free
Makes 6 medium pancakes
1 1/4 cups Bob’s Red Mill Gluten Free Pancake Mix
1/2 cup liquid egg whites
1/2 cup unsweetened vanilla almond milk (or milk of choice)
2 tsp molasses
1/4 tsp cinnamon
1/4 tsp ginger (ground, powdered)
1/4 tsp nutmeg
1/4 cloves, ground
2 packets Krisda stevia *optional (or other packet of sweetener, or additional 1 Tbsp sweetener of choice)
Heat skillet to medium heat. Mix all above ingredients in 1 bowl and whisk until no lumps appear. Spray skillet with cooking spray or oil lightly. Using an ice cream scoop to measure out batter, pour pancakes into pan. Flip after approx 2 minutes. Optional: Serve with a lower sugar syrup or real maple syrup.
Nutrition (per pancake) Cals: 109 Fat: 1.6g Carbs: 22g Fibre: 1.5g Sugars: 3g Protein: 3.7g