I have the best husband in the world. No, really, I mean it. After just one week of school, both of my boys had gotten their first colds… and, they had given the cold to me. So, what did my husband do? He let me sleep in and got up with the kids. On top of that, he made the kids homemade pancakes for breakfast!
His gingerbread pancakes not only tasted great, they filled the house with the rich scent of fall. When I woke up, I found some warming in the oven for me. They were so flavorful that I didn’t even need syrup!
Give them a try the next time you want to make a special treat for your family. Or, better yet, give the recipe to your significant other to make for you!
- 1 cup AP flour
- ½ cup wheat flour
- ⅓ cup ground flax
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp pumpkin pie spice
- ⅓ cup brown sugar
- 2 eggs
- 1 cup soy milk (can substitute other non-dairy milk substitute or use regular milk)
- 2 Tbsp honey
- 2 Tbsp butter (melted)
- In a large bowl, whisk together dry ingredients (flour, flax, baking powder, baking soda, salt, cinnamon, nutmeg, pumpkin pie spice, brown sugar).
- In a small bowl, whisk eggs, and then stir in soy milk, honey and melted butter.
- Combine the wet and dry ingredients and stir until smooth.
- Heat a large non-stick skillet over medium heat. Spray with non-stick spray.
- Add about ¼ cup of batter to the pan. Repeat 2 more times so that you have 3 pancakes cooking.
- Cook for about 3 - 3½ minutes, or until golden brown. Flip, and cook until both sides are golden brown and cooked through.