Pancake Mix

This gingerbread pancake mix is a perfect edible gift during the holidays. Or whip this up for your own family during your break.

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12 pancakes
Prep Time
10 min
Cook Time
10 min
20 min


  • 1 1/4 cups whole-wheat flour
  • 1 tbsp ground flaxseed
  • 1 tsp 
each baking powder, ground cinnamon and ground ginger
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • In a large bowl, whisk together 
all ingredients. Transfer to an 
8-oz glass jar. Attach a card containing the following 
directions for the recipient.


  1. To a large bowl, add pancake mix and 2 cups plain unsweetened soy or almond milk; mix well.
  2. In a nonstick griddle on medium-high, heat ½ tsp grape seed or coconut oil. Using a ¼ cup measure per pancake, scoop 3 pancakes onto griddle and cook for 2 minutes, or until bubbles form in the batter. Flip and cook 1 minute more, or until golden brown. Repeat with additional oil and remaining batter.
  3. Serve pancakes with maple syrup and cranberry compote or your choice of fresh fruit.

Nutrition Information

  • Serving Size 2 pancakes
  • Calories 135
  • Carbohydrate Content 20 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 4 g
  • Protein Content 6 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 85 mg
  • Sugar Content 0.5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g