Fluffy Whole Wheat Gingerbread Pancakes with Spiced Molasses Syrup make a delicious and wholesome holiday breakfast treat that is refined sugar free.
It wasn’t exactly planned, but last week I realized that I needed a little work break. My sister-in-law, who is a nurse, introduced me to the concept of mental health days. I was happy to hear that in her very demanding line of work, the need for time off to destress and recoup is officially recognized and encouraged.
For those of us who work from home and/or have our own businesses (yay for being your own boss!), we have to look out for ourselves. Personally, I noticed that I had worked too many late nights in a row and didn’t even fully take off my Sundays, like I set out to do.
No one benefits when I feel overworked. First of all, my work suffers. But so do I and the first to feel it, is my family – Konrad and Olivia. Which is really unfair.
It may be counterintuitive, but when work seems overwhelming and there is an endless to-do list, working more and longer will rarely help to get on top of things. Some time away to re-energize always does the trick for me, though.
I come back with more focus and a refreshed perspective that allows me to power through tasks. Suddenly, I get more done in a few hours, than if I had worked through a no-break weekend.
My need for a break couldn’t have come at a better time. While I was spending quality time with my family and just taking pleasure in my endlessly curious and fearless toddler, most of you where doing the same. Since it was Thanksgiving week in the US (where most of you lovely readers are from) everyone was focusing on family time – just like it should be around a holiday.
And now? With turkey feast over and most leftovers disappearing, I think we can slowly shift towards the next holiday. Let’s start with yummy whole wheat gingerbread pancakes!
This delicious breakfast treat is actually quite wholesome with whole wheat flour and no refined sugar. I based this recipe on my fluffy whole wheat pancakes with apple pie flavor but I added molasses and gingerbread spices to give these pancakes their unmistakable cozy Christmas-y flavor.
And to take the gingerbread theme to the next level I also added molasses and gingerbread spices to my maple syrup and topped the stack with crystallized ginger chunks. I guess you could call that going all out!
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- 2 teaspoons gingerbread spice mix
- 1.5 teaspoons baking powder
- 1 egg, separated
- ½ cup buttermilk
- ¼ cup coconut or unrefined cane sugar
- 2 tablespoons molasses
- 2 tablespoons oil (like melted coconut oil)
- Heat a lightly greased griddle or non-stick pan to medium-low.
- Whisk together flours, spices and baking powder in a medium bowl.
- In a large bowl stir together egg yolk, buttermilk, coconut sugar, molasses and oil. Using an electric mixer beat the egg white until stiff.
- Add the dry to the wet ingredients and stir until just combined. Some streaks of flour are fine. Fold in the stiff egg white.
- Drop ¼ cup portions of batter on the heated griddle or pan. Cook until edges are set and flip. Continue cooking until lightly browned.
- Repeat with remaining batter.
- For the gingerbread syrup, combine maple syrup, molasses and spice mix. Heat a few seconds in the microwave to liquify and meld together. Double syrup ingredients if you like a lot of syrup with your pancakes.
- Top with crystallized ginger chunks if desired.