It's That Gingerbread Time of Year

November 01, 2019

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Holiday treats are one of my favorite things about the season of Yule– cookies, candies, holiday tea (I’m pretty sure everyone here at SBM is borderline obsessed with tea– ok, I’m downright obsessed…!)– there is just so much yummy holiday goodness to be had.

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!

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Gingerbread + Pancakes

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 ;)

Before I could even get a picture of the final product… hubby Jack had eaten all of the pancakes! (More on that later… Ha!)
For the pancakes, you’ll need:
  • 1.5 cups whole wheat flour OR buckwheat flour (I personally LOVE buckwheat pancakes, but in case you don’t, these work equally well with regular whole wheat flour!) *A note from Lisa: I personally love sprouted spelt flour for baked goods. Sprouting helps the digestibility of the flour, and is less likely to cause sensitivities, as wheat can.
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking soda
  • ¼ teaspoon baking soda
  • Pinch of salt
  • 1 portion of Ener-G egg replacer OR 1 “flax egg” (I like to use a flax egg because flax seeds are amazing for your skin, and work beautifully in place of egg as a binder in this recipe.)
  • 1.25 cups almond milk or soy milk (I don’t recommend coconut milk here because the flavor will be noticeable in the finished pancake, unless you want to have that added coconut note, then by all means, coconut-on.)
  • ¼ cup molasses
  • 1 teaspoon vanilla extract
  • *Optional* 1-2 tablespoons avocado/coconut/vegetable etc. oil (I don’t like to use oil, but if you are not using a nonstick pan, adding in a bit of oil to the batter will help the pancakes not stick during cooking!)
  1. Start by combining all of your wet ingredients;

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. 

 Flax Eggs

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.) 

  1. Combine all of the dry ingredients;

This one is pretty straight forward– just mix them all together and make sure they are all evenly distributed throughout the mix. 

  1. Combine the wet and the dry mixtures, and stir up your batter. It should be pretty thick, but still easily spreadable.

  1. Heat up your desired pan to medium-low heat, and spoon the mixture in a little dollup onto the pan– since it is thick, you will need to then spread it around a bit with your spoon so that it will cook evenly and be pancake-shaped. Wait until there are lots of little bubbles before you flip it over, and then just cook it until each side is a deep golden-brown gingerbread color.

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 :) 

  1. Once they are that deep golden-brown on each side, they are ready to go!

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,

 xx  Abby

Love pumpkin as much as gingerbread? This is for you.

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.

 

 

 



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