Gingerbread Pancakes

Elevate your holiday breakfast game with these adorable and healthy Gingerbread Pancakes! Shaped into festive Christmas characters, these wholesome delights are perfect for keeping your little ones fuelled and festive. Packed with nutritious ingredients, these pancakes bring the magic of the season to your breakfast table while keeping it wholesome and delicious.

Gingerbread Pancakes

DIETARY: VEG, NF
ALLERGENS: Eggs, Dairy, Wheat
AGE GROUP: 12 months+
DIFFICULTY LEVEL: Medium

SERVES: 6
PREP: 5 mins
COOK: 10 mins


INGREDIENTS:
1 cup (130g) wholemeal spelt flour 
1 tsp (4g) baking powder  
½ tsp (2g) baking soda 
¾ tsp (1.5g) ground cinnamon 
¾ tsp (1.5g) ground ginger 
¼ tsp (0.5g) all spice 
Pinch of sea salt 
1 egg 
2-3 tbsp (40-60ml) maple syrup 
1 tsp (5ml) vanilla extract 
1 cup (250ml) milk of choice 
2 tbsp (40ml) coconut oil, for frying 
 
To decorate (optional): 
Banana, strawberries, raspberries, blueberries, natural yoghurt, melted dark chocolate, choc chips, raisins, nuts and seeds

METHOD:

1. Place all dry ingredients into a medium-sized bowl and whisk to combine. 

2. In a separate bowl, combine all wet ingredients and whisk until smooth. 

3. Combine wet and dry mix and whisk to combine. Do not over-mix the batter. 

4. Place a large frying pan over medium heat and brush with oil.  

5. Pour 1/3 cups of batter into the pan and cook for approximately 1-2 mins on each side or until bubbles begin to appear.  

6. Repeat with remaining batter.  

7. Keep warm.  

8. To shape them into Christmas characters, use berries, choc chips, natural yoghurt etc. and create cute characters of choice with the help of your kids. 
   

   STORING LEFTOVERS: Store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.
   

TIPS:

• Prep tips: 
  To save prep time, cook larger pancakes and cut into smaller serves. 
  Use cookie cutters to cut out Christmas shapes and use berries, choc chips and yoghurt to decorate. 

• Allergies: 
  For a gluten-free version: Swap wholemeal spelt flour with brown rice flour or a gluten-free flour blend. 

  For a dairy-free version: Swap milk for a plant-based alternative such as coconut, oat, soy, or rice milk. 
  For an egg-free version: Swap egg for a store-bought egg replacer or use a flax egg (1 egg = 1 tbsp flaxseed meal + 3 tbsp water) or chia egg (1 egg = 1 tbsp chia seed meal + 3 tbsp water). 

• Additional boosters: 
  Add 1 tbsp of chia seeds to the batter before processing. 

• Baby-friendly version: 
  Leave out maple syrup, add one mashed banana and serve mashed or in finger food-sized pieces. 
  

Connect with Mandy on Instagram and Facebook.