Healthy Gingerbread Pancakes
Author: Ella Smith
Recipe type: Breakfast
Serves: 9 pancakes
- 3 Tablespoons coconut oil, melted
- 1 large egg
- 2 Tablespoons blackstrap molasses
- 1 and ¼ cup unsweetened almond milk
- 1 and ½ cup oat flour
- 3 Tablespoons coconut sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger (optional)
- Melt coconut oil in the microwave or oven.
- In a mixing bowl, stir together coconut oil, egg, molasses, and almond milk.
- Add flour and stir to combine.
- Add remaining ingredients and stir to combine.
- Heat a non-stick pan over medium-low heat.
- Lightly grease pan with olive oil or non-stick spray.
- Once oil is hot, pour ¼-1/3 cup batter into pan.
- Cook until bubbles form in center of pancake, then flip and cook other side until firm.
- Repeat with remaining batter.
- Serve with pure maple syrup and chopped pecans.
* You can sub any other plant-based milk for almond milk.
Serving size: 3 pancakes (1/3 recipe) Calories: 446 Fat: 20.8g Carbohydrates: 58.6g Sugar: 14.4g Fiber: 6.6g Protein: 13g
Recipe by Wake Up to Waffles at https://wakeuptowaffles.com/healthy-gingerbread-pancakes/
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