Go Back
Print

Whole Wheat Gingerbread Cinnamon Roll Pancakes

Course Breakfast

Ingredients

Pancakes

  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1 tsp ground ginger
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 cup milf of choice
  • 1 large egg
  • 3 tbsp molasses (the strength of your molasses will determine the intensity of the gingerbread flavor- the darker, the more intense)
  • 3 tbsp brown sugar
  • 2 tbsp melted butter or coconut oil
  • 1/2 tsp vanilla extract

Cinnamon Swirl

  • 5 tbsp melted butter
  • 1/2 cup brown sugar
  • 1/2 tbsp ground cinnamon
  • 1/4 tsp ground nutmeg

Instructions

  1. Preheat your griddle (or pan) to 350 degrees or over medium heat. In the large Whiskware shaker bottle, combine the milk, egg, molasses, maple syrup, butter and vanilla.  Shake until thoroughly combined.

  2. Add in the dry ingredients: whole wheat flour, baking powder, ginger, cinnamon, nutmeg, and salt.  The batter combines easily in the shaker when dry ingredients are added after wet ingredients.

  3. In the small Whiskware shaker bottle, combine melted butter, brown sugar, cinnamon, and nutmeg. Shake well.

  4. Ready for the fun part? Squeeze out the whole wheat gingerbread pancake batter into the skillet forming whatever shape your desire.  We made snowmen and gingerbread men, but a simple circle would do the trick too.  Let the pancake cook about 30 seconds while you shake your cinnamon swirl on last time.  Swirl on the cinnamon glaze, starting in the center of the pancake if making circles. Cook the pancake about 2 minutes, or until it starts to bubble. Using a thin spatula, gently wiggle it under the pancake and quickly flip it over. Some of the cinnamon swirl may spill out in the process but don’t worry about that. Cook the pancake for a minute on the other side and then remove it from the griddle, flipping it over so the cinnamon-swirl is on top.

  5. Serve the cooked pancake immediately or keep warm in an oven set to 200 degrees Fahrenheit. Repeat with remaining pancakes, adjusting heat as necessary to achieve pancakes that are cooked through and golden brown on both sides.

  6. Top them with maple syrup or whipped cream and enjoy!