Triple gingerbread pancakes
This post and the last have actually been written up in reverse order to how they were created in the kitchen...simply because I got a little too excitable about the gingerbread sauce!
...ginger pancakes, gingerbread granola, gingerbread sauce...you do like ginger right?
Erm if not, maybe the pancakes below will be more up you street.
For the gingerbread recipe, I used my
recipe to get an oaty kick to start the morning, but you could use spelt or GF flours as per the other recipes linked above or your own tried and tested recipe, just add the ginger and molasses. For the sauce, see this post. My sauce was runnier than I had originally envisaged as I was too impatient to let the ingredients freeze fully and I spent too much time faffing around before taking the photos. For a thicker frosting to sandwich between the pancakes simply freeze for longer either before or after blending
Gingerbread reminds me of the holidays, cold weather and warm sticky cake fresh from the oven....maybe i'm simply not ready to leave behind the seasonal festivities quite yet.
triple gingerbread pancakes
makes 4 (easy to double)
50g ground oats
1/2 tsp baking soda
70g soy milk
1 tsp ground chia or flax
1 tbs maple syrup
1/2 tsp molasses (optional to taste)
1/2-1 tsp ground ginger
For ginger bread sauce-
For gingerbread granola-
Mix all ingredients together in a small bowl ensuring no lumps.
In a lightly oiled frying pan, spoon pancake mixture into rounds and fry on a medium heat for approx. 2 minutes each side until cooked through and golden.
Serve immediately with gingerbread sauce and granola or other toppings as desired.
Note: you could also use a melon baller and make mini pancakes to skewer as per
For further guidance on making gluten free choices please see
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.