Tasty and comforting, fluffy pancakes are the ultimate crowd pleasing breakfast that every family loves. Made sugar free with whole wheat flour, these healthy gingerbread pancakes are just as easy to make as any other pancakes, just as soft, thick, and delicious, but with no added guilt. Serve them as an easy breakfast, as a after school snack, or as a late night treat.
As a Norwegian, I have grown up with gingerbread being a Christmas thing. It's mainly eaten as a crunchy biscuit in December, and people often decorate their biscuits to use as Christmas decoration. Hanging biscuits in windows, on Christmas trees, or building them into a gingerbread house. Just the smell of gingerbread is enough to bring out the Christmas spirit for me. Here in the UK on the other hand, gingerbread is eaten throughout the year, which I absolutely love. British gingerbread is also softer, which I like, and that's what inspired me to make these gingerbread pancakes. Ultra soft, ultra fluffy, and all over amazing.
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How to make healthy gingerbread pancakes
The first step to making pancakes a little more healthy is to ditch the sugar. You might have been made to think that sugar, syrup or some form of sweetener is needed to make amazing pancakes, but this is not true at all. If you want your pancakes super sweet, just put something sweet on top, like maple syrup or jam.
The second step is to replace the white all purpose flour with a better flour. I use whole wheat flour for this recipe, which has way more fiber. This means that the pancakes will keep you full for much longer, and it's great for your digestive system. Which is also why we're using Greek yogurt! Additionally, I chose to use almond milk because it tastes great and has lower calories than cow's milk.
You should also try to top your pancakes with healthier alternatives. I love fresh fruit, berries, nuts, jams, yogurt, maple syrup, honey or peanut butter. Since these pancakes are gingerbread spice flavored, you could also add some crumbled gingerbread on top.
Making pancakes is super easy. Add all the ingredients to a mixing bowl, stir to combine thoroughly, then spoon the mixture over to a hot frying pan to fry pancakes of your preferred size. That's it! Perfect, healthy gingerbread pancakes in 15 minutes. The pancake batter has to be thick if you want thick and fluffy pancakes. If you prefer them thinner and more crepe-like, you can add more milk to thin out the batter.
Tips and substitutions
- Make sure to properly preheat the pan you are using to cook the pancakes before adding any batter. For a golden result, use medium to high heat.
- Use butter or cooking spray to cook pancakes. I think butter gives the best results, but this one calorie cooking spray is great for reducing calories.
- If you want to add more protein to the gingerbread pancakes, replace one spoon of flour with a spoon of protein powder. Use plain, vanilla, or gingerbread flavored protein powder.
- The Greek yogurt can be substituted with sour cream. I do not recommend leaving it out. Have you ever had fluffy pancakes that taste like baking soda? A small amount of Greek yogurt neutralizes that flavor and leave you with ultimate pancake goodness.
Storing pancakes and making them ahead
These pancakes are best served immediately, but can be made in bulk and stored in the fridge for up to 3 days. You can also make the pancake batter in bulk, and store in the fridge ready to make fresh pancakes for breakfast the next couple of days. Pancakes can also be frozen and then thawed and reheated in the microwave or toaster. Healthy gingerbread pancakes are therefore an excellent make ahead or meal prep breakfast alternative.
More delicious breakfasts:
- Whole wheat banana pancakes
- Maple oatmeal
- Chocolate peanut butter oatmeal
- Greek yogurt pancakes
- Norwegian pancakes
- Almond milk crepes
- Mango Pancakes
- Banana Protein Pancakes
Recipe
Healthy gingerbread pancakes
Ingredients
- 100 g white whole wheat flour
- 1 egg
- 150 ml almond milk or cow's milk, oat milk or soy milk
- 1 tablespoon Greek yogurt low fat or light version
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
Gingerbread spices (or substitute with 2 teaspoon spice mix)
- ¼ teaspoon dried ginger
- ¼ teaspoon dried nutmeg
- ¼ teaspoon dried cloves
- ½ teaspoon cinnamon
- ½ teaspoon allspice
Instructions
- Add all the ingredients to a bowl, and stir to combine
- These pancakes will be quite thick and fluffy. If you want them a bit thinner, add more milk to make the mixture more runny.
- Preheat some cooking spray or butter in a frying pan or skillet on medium heat. Cook one pancake at a time. Use a spoon or carefully spoon and smooth the mixture. Fry until golden, then use a spatula to flip the pancake. Cook the pancakes until they are golden on both sides.
- Serve with your favorite pancake toppings!
Notes
Tips and substitutions
- Make sure to properly preheat the pan you are using to cook the pancakes before adding any batter. For a golden result, use medium to high heat.
- Use butter or cooking spray to cook pancakes. I think butter gives the best results, but this one calorie cooking spray is great for reducing calories.
- If you want to add more protein to the gingerbread pancakes, replace one spoon of flour with a spoon of protein powder. Use plain, vanilla, or gingerbread flavored protein powder.
- The Greek yogurt can be substituted with sour cream. I do not recommend leaving it out. Have you ever had fluffy pancakes that taste like baking soda? A small amount of Greek yogurt neutralizes that flavor and leave you with ultimate pancake goodness.
Anonymous
Sounds so yummy! thanks for linking to my cashew pancakes 🙂
Tonje
Thank you! And you're welcome 🙂