I mean, let’s just talk about gingerbread– in my family, we are ALL about gingerbread this time of year!
Gingerbread cookies, gingerbread candles, gingerbread tea– we even have little gingerbread-person ornaments or everyone in my family, including our dog, Princess.
Speaking of gingerbread, have you seen our special edition Holiday Gingerbread Mineral Eye Shadow Stacker?! Apart from being full of absolutely gorgeous neutrals, it’s… gingerbread themed!
Limited Edition Holiday Gingerbread Multi-Purpose Mineral Stacker $16.00
One of my family’s favorite holiday recipes is our gingerbread pancakes– yes, they are as amazing as they sound! Since I’m always looking for a way to make my treats a little healthier, I was thrilled when I realized that with a few small tweaks, I could make gingerbread pancakes into a totally knock-out vegan version– and even sneak in a few small changes to make this decadent holiday breakfast a little kinder to our skin, as well.
Plus, I can assure you that this “new” recipe is husband-approved ;)
A few notes on this: if you are going the “flax egg” route, you will need to begin by whisking together 1 tablespoon of ground flaxseeds with 3 tablespoons of water, and then letting it sit for a few minutes while it “gels” up a bit before adding it in with the rest of the wet ingredients. I just mixed mine up in a little bowl, and set it to the side while I got the rest of the wet portion together.
Another note– when you are pouring molasses in a recipe, it helps to coat the measuring cup with a thin layer of oil before you pour in the molasses because this creates a slippery barrier between the molasses and the inside of the cup. If you just pour the molasses straight in, it will stick to the cup and you won’t be able to get it all out which will mix up the measurement.)
This one is pretty straight forward– just mix them all together and make sure they are all evenly distributed throughout the mix.
These pancakes work best if you cook them for longer on a lower heat, especially because of all the molasses in the recipe; it really brings out the texture and the flavor for them that way :)
Remember how I said that my wonderful (hungry!) husband had eaten all of the pancakes before I could get a picture of them? Well, he did get a picture of his first serving before he gobbled them all up– but it’s not exactly the picture I would have gotten – he plated them up onto a dixie paper plate (“less dishes” as I was informed), and snapped the shot below…
But, it was pretty funny to get to see how different the final shot was from what I had in my head vs. what he had in his! And either way, I think it’s a testament to how delicious they really are. Jack’s final word on these gingerbread pancakes? “I don’t see why you just make these at Christmas, I’d eat them in July!” And, since his birthday is in July, who knows… they just might be making a Summer appearance next year. ;)
til next time,
A note from Lisa:
I still have hanging on my Yule Tree, little gingerbread-people ornaments, one for each of our family members, that were gifted to us by Abby's family many years ago.