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Gingerbread Christmas Pancakes Recipe

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This recipe for Gingerbread Christmas Pancakes is from Kassandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 eggs.
•1 cup milk of your choice.
•1 cup buckwheat flour.
•1 cup almond meal.
•1 teaspoon baking powder.
•1 teaspoon cinnamon, ground.
•2 teaspoons ginger, ground.
•1/4 teaspoon nutmeg, ground.
• Butter or coconut oil, for frying.


To Serve
•1 teaspoon rice malt syrup.
•1 cup strawberries, fresh, sliced.
• Full-fat plain or Greek yoghurt.

Directions:
Directions:
1. Place eggs and milk into a large mixing bowl and whisk until well-combined.

2. Add almond meal, buckwheat flour, baking powder and spices into the bowl and stir until you form a thick, but smooth batter. You can add a dash of milk here if you find the mixture too much like a paste.

3. Heat a large frypan over a medium heat. Grease the pan with a little butter or coconut oil and dollop in Ό cup of mixture per pancake. The mixture will spread out on it’s own. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook the other side for a further minute.

4. Place pancakes onto an ovenproof dish and place into an oven on 140°C/275°F/Gas Mark 1 to stay warm while you cook the remaining pancakes. This mixture will make 12 small pancakes or 8 larger ones.

5. Serve pancakes with fresh strawberries, a drizzle of rice malt syrup and a dollop of yoghurt to serve. Sprinkle with a little cinnamon for some extra Christmas flavour!.

Note

Dairy-Free Option: Replace yoghurt with coconut yoghurt.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 Minutes

 

 

 

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