I’m so excited about this blog post! I’m feeling refreshed, inspired, and ready to get back to blogging, especially because my favourite time of year is here. The last month has been such a blast with all of our wedding and honeymoon celebrations. I am a Mrs. now! It feels so familiar yet so different at the same time. I can’t quite explain it, but what I can express is that it feels amazing to be a wife and I’m over the moon! I took the fall off from my studies to focus on our wedding and beginning a new chapter of our lives. Taking a small break from school was the greatest decision, it took a lot of pressure off of wedding planning and I was able to be fully present and focused.
Alright, that’s enough catch up for now, let’s talk about festive things now… I love the aromas and tastes the holiday month of December brings (technically November + December months for us because we start our tradition of Christmas vibing on November 1st, #notashamed). The fresh grounding smell of pine, the invigorating aroma of peppermint, the comforting scent of cinnamon, and of course one of my all time holiday baking favourites… the warming taste of gingerbread! What are some of your favourite holiday aromas and tastes?
I’m excited to share a holiday inspired recipe today! Breakfast is my favourite meal and pancakes were my instant choice of a festive breakfast recipe to share. Pancakes are pretty versatile, you can literally make a pancake for any season or occasion. Valentine’s day calls for red beet love pancakes, St. Patty’s day calls for green pancakes, Mother’s + Father’s day calls for the ultimate pancake breakfast, Halloween calls for pumpkin pancakes… you see where I am going. This recipe in particular is one that will be on repeat for me throughout this month of December.
It might look like this recipe requires a lot of ingredients, however, they are simple ingredients you likely already have in your kitchen and it won’t take much of your time. As I mentioned, pancakes are versatile, you can get away with swapping a few ingredients around and making substitutions for ingredients you may not have that are listed in the recipe. All you will need (besides ingredients) is two mixing bowls (one medium for dry ingredients + 1 large for wet ingredients), a simple whisk, spatula, and a skillet. In the medium mixing bowl you will whisk together all of the dry ingredients, and in the large bowl the wet ingredients. You will then combine the dry ingredients into the large bowl of wet ingredients and mix everything together. It’s a pretty straight forward recipe. Your skillet will be preheating on medium heat while you are mixing ingredients together, this way, once the batter is mixed the skillet will be ready for your delicious pancakes to start cooking. Did I mention these pancakes will make your house smell amazing? More like holiday heaven!
This batch makes 6-8 medium sized pancakes, however, you can double it up to make more or cut it in half to make less. The pancakes are so delicious that you may find yourself (and myself) whipping them up at any time of year. They’re a great breakfast option that comes packed with fiber and nutritional energy. These Festive Gingerbread Pancakes aren’t restricted to this time of year only. Who made the rules anyways? Be festive whenever you want! If it tastes good, makes you feel good and is satisfying, then you should enjoy it often.
Enjoy these Festive Gingerbread Pancakes all to yourself, or with your loved ones. Eat them for breakfast, eat them for lunch, or eat them for dinner. Besides, who doesn’t love breakfast for dinner from time to time?
Note – blasting your favourite Christmas tunes while making these delicious, fluffy, and healthy pancakes is highly recommended.
Festive Gingerbread Pancakes
A delicious dairy free, real food ingredient festive pancake recipe that will please your breakfast crowd and leave your house smelling amazing!
- 1 + 1/2 cups sprouted spelt flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 tsp ground ginger
- 1 tsp cinnamon
- Pinch of nutmeg
- Pinch of cloves
- 1/4 cup organic coconut palm sugar
- 2 whole quality eggs
- 2 tbsp blackstrap molasses
- 2 tbsp coconut oil (melted)
- 3/4 cup Earth’s Own Drink SoFresh unsweetened vanilla oat milk Topping:
- Warmed organic pure maple syrup + cinnamon to serve with pancakes
- Grease large skillet with coconut oil and preheat it over the stove on medium-low heat. I like to use a larger skillet when making pancakes so I can cook more batter at once.
- In a medium sized bowl whisk together all of the dry ingredients.
- In another larger bowl mix mix together all the wet ingredients.
- Add dry ingredients into the larger bowl of wet ingredients and stir everything together until combined (there should still be some lumps, don’t over mix the ingredients together).
- Pour approximately ¼ cups worth of batter (or any amount you wish depending on the size of pancake you want to achieve) onto the skillet and let the batter cook for an estimated 2 minutes on each side, or until bubbles begin to form in the batter and the edges begin to look dry. With a spatula, flip the pancake over and allow the other side to cook. The pancake will begin to look slightly brown when it’s complete. Repeat this step with the rest of the batter. You may have to adjust your heat higher or lower for cooking the pancake, it will depend on your appliance.
- For the syrup topping heat 1 cup organic pure maple syrup in a saucepan over the stove on medium heat for an estimated 3 to 5 minutes (or until warmed). Add cinnamon and stir together. Top served pancakes with the warmed syrup and enjoy!
I hope you enjoyed today’s post! It feels good to finally get a holiday inspired blog post up. Be sure to let me know if you tried out this pancake recipe by using the hashtag #thenourishedvibe or tagging me on instagram @thenourishedvibe or twitter @NourishedVibe so I don’t miss your creations! Don’t forget to let me know some of your favourite holiday aromas and tastes, are any of yours the same as mine? ‘Tis the season!