Pumpkin Gingerbread Pancakes

It’s Christmas Eve-eve! That’s what my brother and I used to say growing up, as the excitement and anticipation of Christmas built to its peak. And I still say it, though now less with the childlike hope of Santa Claus’ arrival down my chimney than with the firm hope of the incarnation of our Lord Jesus Christ and the salvation he brings to this weary world.

For me, this Christmas is one of exceptional thanksgiving and gratitude that we are all together as a family. But for the grace of God, and the kindness & generosity of a few wonderful people, the kids & I would probably still be in the US, and Mark would be here in Manila, separated by COVID-related travel restrictions for months on end. So celebrating together this year means even more.

I’ve been pretty quiet on the blog, and on social media in general, as we reintegrate back into our lives here. But I’ve actually been cooking a LOT- it’s amazing how much food one family can eat when we’re all home all the time! So it’s a blessing for me that my outlet and stress reliever is being in the kitchen. And no one here is mad about it either.

Today for Christmas Eve-eve breakfast I made these pumpkin gingerbread pancakes, and I can say that if you’re looking for an easy Christmas morning breakfast recipe, I’ll put this one in for the running. It whips up in no time and will leave your kitchen smelling like heaven. You probably have all the ingredients in your pantry right now, which is a good thing given how crowded the grocery stores are today.

Your key ingredients are:

  • Pumpkin: use canned pumpkin if you have it; Manila peeps, I use boiled & mashed kalabasa squash.
  • Sour milk: it makes these pancakes super light and fluffy. I just mix white vinegar into vanilla almond milk, but if you can find low-fat buttermilk, that’s a good option too.
  • Molasses: for that robust gingerbread flavour. You can use more or less depending on your taste.
  • Flour: I used a combination of whole wheat, white, and oat flours, which give your pancakes a hearty texture that won’t fall apart on your fork. Plus you get the added bonus of fiber- these pancakes will keep you full all morning long!
  • Spices: I used equal parts ginger and cinnamon, with just a pinch of nutmeg & allspice. This makes for a pretty mildly spiced pancake. Feel free to up the spice level as you wish!
  • Pure maple syrup: the BEST on gingerbread pancakes! Warmed applesauce or cranberry compote would also be amazing.

So whether you make these on Christmas morning, or sometime next February, I hope you love them as much as we do.

Wishing you all a very Merry Christmas, good health, and blessings for the New Year! Cheers, friends!

Pumpkin Gingerbread Pancakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Category: Breakfast

American

Yield: 10-12 pancakes

Pumpkin Gingerbread Pancakes

Ingredients

  • ½ cup pumpkin (I use boiled kalabasa, mashed)
  • 2 eggs, lightly beaten
  • 1 ½ T. white vinegar plus 1 ½ cups vanilla almond milk
  • 3 T. molasses
  • 1 t. vanilla
  • 1 cup whole wheat flour
  • ½ cup unbleached white flour
  • ½ cup oat flour (I grind quick oats in my Nutribullet)
  • 2 t. baking powder
  • ½ t. baking soda
  • ½ t. salt
  • 1 t. cinnamon
  • 1 t. ground ginger
  • Pinch of nutmeg & allspice

Instructions

  • In a medium mixing bowl, combine the pumpkin, eggs, almond milk/vinegar mixture, molasses, and vanilla, and mix well with a whisk.
  • In a large mixing bowl, whisk together the dry ingredients (whole wheat flour through allspice.) Add the wet ingredients to the flour mixture, and stir with a rubber spatula just until the dry ingredients are moistened. Do not overmix- it’s ok to have some lumps.
  • Heat a large skillet over medium-high heat, and melt some butter or coconut oil to cook. Scoop about 1/3 cup batter onto hot skillet and cook until bubbles form and burst and bottom is golden. Flip and cook the other side until pancake is puffy & brown. Repeat with remaining batter.
  • Makes 10-12 pancakes.
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