Enjoy these delicious Gingerbread Pancakes for a cosy breakfast or brunch, perfect for the holidays or any time you’re in the mood for a comforting treat! These pancakes are a healthy and flavourful twist on traditional pancakes, infused with the warming spices of ginger and cinnamon. They’re easy to make and sure to be a hit with family and friends.
Ingredients:
- 1/2 super-ripe banana
- 1 egg
- 1 egg white
- 4 heaped tablespoons Mornflake Superfast Oats (or similar quick oats)
- 1 heaped tbsp wholemeal flour
- Pinch of ground ginger
- Pinch of cinnamon
- 1/4 tsp baking powder
- Pinch of salt
- Butter or oil, for cooking
Method:
In a bowl, mash half the banana until smooth.
Add the egg and egg white to the mashed banana and whisk well.
Add the Mornflake Superfast Oats, wholemeal flour, ground ginger, cinnamon, baking powder and a pinch of salt to the bowl with the banana and eggs.
Mix until you have a smooth pancake batter. If the batter seems too thick, you can add a splash of milk to adjust the consistency.
Heat a non-stick frying pan or griddle over a medium heat. Add a small amount of butter or oil to grease the pan.
When the pan is hot, spoon about 2-3 tablespoons of batter per pancake onto the pan, using the back of the spoon to spread it slightly to form circles.
Cook the pancakes for about 2-3 minutes on each side or until bubbles start to form on the surface.
Flip the pancakes and cook for a further 1-2 minutes or until golden brown and cooked through on the other side.
Remove the pancakes from the pan and keep warm while you cook the rest of the batter.
Serve the gingerbread pancakes warm, topped with your favourite pancake topping such as maple syrup, honey, fresh berries or a dollop of Greek yoghurt.
