Pancakes can feel both celebratory and comforting, healthy and decadent, depending on your batter and toppings. If the onset of fall has you hankering after a hot breakfast, whip up a batch of these delicious gingerbread pancakes in minutes.
Based on the classic gingerbread cookie, these pancakes are a treat for a blustery fall morning. The pecan pieces add a terrific crunch to every bite, perfectly complementing the sweet and spicy flavour.
(Makes 8 pancakes)
- 1 tbsp ground flaxseed
- 5 tbsp warm water
- 1 cup whole wheat flour
- 1 tbsp baking powder
- ¼ teaspoon salt
- 1 tsp powdered ginger
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 2 tbsp brown sugar
- 1 cup soy milk (or 3/4 cup rice or almond milk)
- ½ tsp vanilla extract
- 3 tbsp unsulphured molasses (don’t use blackstrap molasses!)
- 1/4 cup pecan pieces
- In a small bowl, mix ground flaxseed with warm water and let sit for a few minutes until a gelatinous paste forms.
- In a medium-sized bowl, mix together the flour, baking powder, salt, spices, and sugar.
- Add soy milk (or other non-dairy milk) to the flaxseed mixture, along with vanilla extract and molasses. Mix well, using a hand whisk if necessary.
- Slowly fold wet mixture into the dry ingredients, mixing as you go. Stir until just incorporated.
- Heat a cast iron skillet on a medium-low heat. Grease with a little canola oil.
- Add the pecan pieces to the batter, and gently fold in.
- To make each pancake, drop a 1/3 of a cup of the batter into the pan. Leave yourself enough room to use a spatula to flip the pancake once the edges are no longer sticky or wet-looking.
- Keep the pancakes warm in a slightly heated oven or serve straight away.
These pancakes are delicious with a drizzle of maple syrup, fresh fruit compote, or with a simple cashew cream (made by processing cashews that have been soaked overnight and drained, with a little maple syrup and vanilla extract).