Easy Gingerbread Pancakes
These easy gingerbread pancakes are naturally sweetened with ripe banana and warmly spiced with ginger, cinnamon, nutmeg and cloves for a cozy holiday breakfast. Ready in about 30 minutes, they'll fill your kitchen with the scent of Christmas.
Ingredients
- 2 bananas very ripe
- 2 eggs medium
- 1 cup flour you can use gluten-free flour if you want
- 1 ½ tsp baking powder
- 1 cup dairy-free milk such as almond milk
- ¼ tsp nutmeg ground
- 1 tsp cinnamon ground
- ¼ tsp cloves ground
- ¼ tsp allspice
- 1 tsp ginger ground
- honey for drizzling (or maple syrup)
- oil for frying
Instructions
- Mash the bananas with a fork until smooth.
- Add the eggs and whisk together by hand or using a mixer.
- Add the flour, baking powder, milk and gingerbread spices, then mix well.
- Grease a non-stick pan with a little oil.
- Using a ladle, fill it halfway with the gingerbread pancake batter and pour it into the pan.
- Let it cook over low heat until bubbles start to appear on the surface. That's the moment to flip the pancake and let it cook for another 30-60 seconds.
- Repeat the process until all the batter is used.
- Serve these gingerbread pancakes with some honey and cinnamon, plus a few orange slices. This combo is delicious!
Notes
Use the ripest bananas you can find for the best natural sweetness, and keep the heat low so the centers cook through before the outsides brown. Leftovers keep in the fridge for up to 2 days and reheat well in a warm pan.