Whole Wheat Gingerbread Pancakes
Hope you’re having a wonderful weekend and staying nice and toasty, unless of course you’re in Florida; where I hear the high is 80 degrees. Here in Texas, we’re experiencing a horrible ice storm and the roads are very dangerous. My family stayed in all day and I have to say, it was kind of nice. If it weren’t for the ice, I wouldn’t be posting this recipe because I would have been at work instead of making pancakes for the family. When you taste these, believe me, you’ll agree….. the ice was all worth it!
In all honesty, I’m not too happy about the ice. If you’ve been reading for awhile, then you are probably aware that I’ve been very committed to training for the Dallas Marathon; which was taking place on Sunday, December 8th. Due to the ice and temperatures that will not be above freezing until probably later on Sunday afternoon, they have cancelled the marathon and it will not be rescheduled. I’m pretty disappointed, but thankful that this is not my first marathon or I would have been way more upset. I also understand that this would be putting, not only runners at risk, but volunteers too. We definitely don’t want that and I also wasn’t all that excited about running in below freezing temps.
Whole Wheat Gingerbread Pancakes
- 2 cups whole wheat flour, I used whole wheat pastry flour.
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 teaspoons ginger
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 2 tablespoons unsulphured molasses
- 2 large eggs
- 2 cups + 2 tablespoons almond milk or other milk, I used unsweetened vanilla almond milk.
- 2 teaspoons vanilla
- Heat a large skillet over medium heat.
- Mix all dry ingredients in a large mixing bowl. Mix all wet ingredients in a medium mixing bowl. Add wet ingredients to dry ingredients and mix well until there are no more dry spots; don't over mix.
- Lightly spray skillet with a natural cooking spray and pour 1/4 cup of pancake batter into the skillet. I was able to fit 2 pancakes in my skillet at a time.
- When bubbles in the pancake settle and the edges begin to darken, flip the pancakes. Repeat until all of the batter has been used.
Well, that’s that with the marathon talk. There is another marathon in February that is in Fort Worth; which is closer to me and I won’t have to hassle with booking a hotel. I’ve already planned my training schedule. I just counted back 11 weeks into my marathon plan; which is how long I will have to train for Cowtown (the Fort Worth marathon), and I’ll repeat what I had already done in preparation for the Dallas marathon.
Let’s talk pancakes now! These are the perfect flavors for the holiday season and the texture of the waffles is lovely…. light and fluffy. I used whole wheat pastry flour, but these will totally work with regular whole wheat or all purpose flour. I bet they would even be great with spelt flour. Whole wheat pastry flour has been my flour of choice lately, it keeps the texture more true to what these would be like had I used all purpose flour. And don’t worry, these were picky kid approved. Even the elf got in on the action and made Madelyn some mini whole wheat gingerbread pancakes! She loved these because they were such a fun size and she ate them like finger food, dipping them into a little bowl of maple syrup.
As I said, picky kid approved. It may have had something to do with the elf making them, but I guess we’ll never know!
Something to think about….
Have you ever had a race cancelled on you?
What’s the weather like, where you live?
Favorite kind of pancake?
If you’re a mom, does the Elf on the Shelf visit your house?
Enjoy the rest of your weekend! I’ll see you back here on Monday with the spectacular chili that I made in the crockpot yesterday…. seriously one of my favorite chili recipes yet!!