I don't know about you, but I'm ready for this holiday season to be over!
I have been so insanely busy that I can barely think straight anymore.
However, I think it's all down hill from here. I have one more Christmas gift to find and I'm done. But I do still have to finish wrapping everything.
How are you doing with your holiday shopping??
One of the great (or maybe not so great) things about the holidays is all the food!
I had my first annual Christmas Cookie Club meeting last night. It was a fabulous time and I have a ton of amazing cookies to enjoy!
AND! I get to make things like gingerbread pancakes! You can't go wrong there!
What I liked about this recipe is that it is a bit healthier than other pancake recipes. The whole wheat flour did not take anything away from the taste of these pancakes. In fact, I think it added to their enjoyment.
The brown sugar whipped cream was just sweet enough to really enhance the spicy flavor of the gingerbread pancake. The whole breakfast was amazing!
Let's do this!
Whisk together your flour with a few choice spices.
In a separate bowl, whisk together the butter, milk, egg, and yogurt.
Combine the wet and dry ingredients and mix until just incorporated.
Cook up your pancakes.
Toss your heavy cream, brown sugar, and vanilla in a chilled mixing bowl and whisk the heck out of it until soft peaks form.
Serve your pancakes with a dollop of the whipped cream and some maple syrup if you desire.
Whole Wheat Gingerbread Pancakes
Adapted from One Ordinary Day
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- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 2 Tablespoons light brown sugar
- 2 Tablespoons unsalted butter, melted
- 1 (8 ounce) container Greek yogurt
- 1/2 cup skim milk
- 1 large egg
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, salt, cloves, nutmeg, and brown sugar.
- In a separate, medium mixing bowl, combine the egg, melted butter, yogurt, and milk.
- Combine the wet ingredients and the dry ingredients and mix until just combined.
- Heat a griddle or a large skillet over medium heat (I set my electric skillet to 325 degrees F) until drops of water briefly dance on the surface before evaporating. Lightly oil the griddle.
- Working in batches, pour 1/4 cup of the batter onto the griddle for each pancake, spacing them about 1 inch apart.
- Let cook undisturbed until bubbles rise to the surface and the edges look dry, 1 to 2 minutes. Check the underside of each pancake to make sure it’s nicely browned; then flip. Cook until the second side is nicely browned, about 1 minute more.
- Transfer the pancakes to a baking sheet and keep warm in the oven (set oven to 200 degrees F) while you repeat with the remaining batter.
- Serve with brown sugar whipped cream and maple syrup. Enjoy!!
Brown Sugar Whipped Cream
Adapted from The Cake Book
- 1 cup chilled heavy cream
- 2 Tablespoons firmly packed light brown sugar
- 3/4 teaspoon pure vanilla extract
- In the chilled bowl of an electric mixer, using the whisk attachment, whip the cream, brown sugar, and vanilla on high speed until soft peaks form.