Only 12 days until Christmas! The anticipation is high, although I’d really like to draw out the countdown season as much as possible. I’m a little late to the game because of school (per usual), but now that I’ve finished finals (BLESS!) I’m trying to soak in ALL the holiday vibes.
Exhibit A: Can we gingerbreadize (let’s pretend that’s a word) every food, please? Cookies, muffins, cakes, cinnamon rolls, French toast, chocolate anything…pancakes?
I say YES. And I also say we don’t have to wait until Christmas Day to eat all our gingerbread delights–even though these pancakes are begging to star on Christmas morning, too.
Not only do these gingerbread pancakes have the soul-warming holiday flavor of gingerbread with the perfect balance of sweetness and spices, but the ultra thick, spongy and moist texture screams classic fresh-baked gingerbread loaf…just thrown together in a few minutes instead of hours.
Plus, as indulgent as these maybe, they just happen to be really good-for-you, too! 100% whole grain, refined-sugar free, and balanced with healthy fats, protein, and sustaining carbs. You even get an extra boost of iron from the blackstrap molasses. (Tip: Pair them with some vitamin C, such as citrus, to absorb more of the non-heme iron!)
The other thing we need to discuss is this freakin’ sauce of your DREAMS dripping all over the pancake goodness. It only needs 4 simple ingredients–cream cheese (reduced fat works), maple syrup, cinnamon, and vanilla–and you literally just microwave 10 seconds then stir.
Oh, but don’t forget to lick the bowl and spoon after topping your pancakes. You’ll want every. last. drop.
Finally, I topped these off with chopped toasted pecans. You can toast them in a toaster oven for a couple minutes, or just right on the hot griddle alongside the pancakes. They add the perfect crunch and a divine aroma…definitely a must.