• Me∙My Doods∙and∙I

GINGERBREAD PANCAKES


Are you ready for some holiday cheer you can eat? These gingerbread pancakes are light, fluffy and melt in your mouth. Inspired by my banana pancake recipe, I added a few festive ingredients to give you all the holly jolly feels. Made with molasses and ginger, these hearty pancakes are both warming and comforting.


Enjoy these yummy pancakes all winter long. They’re gluten free, dairy free and the best part - dog friendly.


WHAT YOU’LL NEED:

2 ripe medium size bananas

4 eggs

1/2 cup coconut flour

1/4 cup molasses

1/3 cup almond milk

2 teaspoons cinnamon

1 1/2 teaspoons ginger


DIRECTIONS:

1. In a large bowl, whisk together all of the above ingredients or put all the ingredients into a blender and blend until smooth.

2. Start to heat a pancake grill or nonstick pan to medium heat. DOG MOM TIP: Add a little coconut oil to your pan to prevent sticking.

3. Because these pancakes are very light, you’ll want to make smaller pancakes -

about 3 - 4 inches wide. Start by pouring about 1/4 cup of the batter onto the pan. Please not the batter will be thick.

4. Wait until bubbles begin to form and the edges are firm, then flip and cook for another few minutes or until bubbles form. Repeat this step until the batter is gone. Makes about 6-8 pancakes.


High Paws and Gingerbread Pancakes,

Me, my doods and I

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