Breakfast

Gingerbread 
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.

Find more breakfast recipes.

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

Ingredients

  • 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.

Preparation

  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