 Valentine's day is right around the corner and I always try to do something special for my sweetie. He loves when I make breakfast so I began experimenting with using warming gingerbread spices in pancakes and it turned out wonderfully! I can’t wait to make a double batch for him on Valentines morning and to save the leftovers for our week ahead! We found that these are best served with a drizzle of maple syrup but you can get creative with berries, or powdered sugar! We hope you enjoy these Gingerbread spiced pancakes!  Ingredients ½ cup of almond milk ½ tsp apple cider vinegar 1 egg whisked 1 Tbsp molasses ½ tsp vanilla extract 1 Tbsp pumpkin puree 1 Tbsp coconut oil or other vegetable oil ½ tsp baking soda 1 tsp baking powder ¾ cup of oat flour (to make your own, add rolled oats to a blender and blend on high until flour forms) ½ tsp cinnamon ½ tsp ground ginger ⅛ tsp cloves ⅛ tsp nutmeg Directions (makes 6 pancakes)
Recipe inspired and adapted from Minimalist baker (gluten free protein pancakes)
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 Pumpkin Protein Pancakes
My most favorite recipe for pancakes is actually one of the healthiest versions I have ever come across. These Peanut butter Protein Pancakes from Minimalist Baker have been our go-to ever since I first found the recipe about a year ago. However, when I made them for my family, my sister said she did not like the peanut butter taste. That got me thinking about possible modifications to this recipe. Today I found a solution that we loved, I adapted this recipe to eliminate the nut butter and added … you guessed it, PUMPKIN! :-) Hey, it’s still fall so I’m allowed to eat as much pumpkin as possible right? These still contain protein from the ground up oat flour and the added egg! They are also gluten free, and CAN be made vegan if you prefer. These pancakes last 3 days in the fridge, and are great reheated for your Make ahead of Monday needs! Ingredients ½ cup of almond milk ½ tsp apple cider vinegar 1 egg whisked (or one flax egg if making vegan) 1 Tbsp maple syrup ½ tsp vanilla extract 1 Tbsp pumpkin puree 1 Tbsp coconut oil or other vegetable oil ½ tsp baking soda 1 tsp baking powder ¾ cup of oat flour (to make your own, add rolled oats to a blender and blend on high until flour forms) 1 tsp pumpkin pie spice ¼ tsp cinnamon Directions (makes 6 pancakes)
Recipe inspired and adapted from Minimalist baker |