With the last-minute holiday to-do list being checked off twice, it's easy to forget about what you're going to eat on Christmas morning. But having a satisfying and festive breakfast is the best way to relax, savor the moment, and power you and the kids through the rest of the day. Especially when your kids are likely to wake up before the sun. We love these gingerbread pancakes for many reasons:
-they're low on sugar and made with whole wheat flour to give you longer-sustaining energy.
-the batter can be prepared the night before (just cover with plastic wrap, making sure the plastic wrap is pressed directly onto the batter).
- cooking them will fill your home with holiday smells that bring everyone to the table.
- since pancakes require hands-on cooking time, you can use your other hand to down a much needed cup of coffee.
These pancakes can get dusted with a sprinkle of powdered sugar (place a cookie cutter shape on top to make them extra festive), or served with real maple syrup. Our only plea is to avoid imitation syrups that are loaded with high fructose corn syrup. The real stuff isn't refined so it won't cause as dramatic a blood sugar spike and crash--and the real stuff is so sweet that you can actually use way less--a tablespoon is plenty! Serve with fruit and eggs or breakfast sausage to add in fiber and protein and round out the meal. And coffee. Lots of coffee.
Another bonus: The dry mix (from whole wheat flour through brown sugar) makes a great holiday food gift if you're short on time and don't feel like baking. Procrastinators, rejoice!
(makes 10 pancakes)
1 cup whole wheat flour
1 tablespoon baking powder
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons brown sugar
1 cup milk
2 tablespoons butter, melted and cooled slightely
2 tablespoons molasses
In a large bowl, whisk together the dry ingredients: flour, baking powder, ginger, cinnamon, nutmeg, salt, and brown sugar.
In a small bowl, combine the we ingredients: milk, egg, molasses, and butter.
Pour wet mixture into the flour mixture and stir just until the mixture is fully combined. Do not over mix.
Heat a non stick pan over medium-low heat. Grease pan with butter or non stick cooking spray. Using a 1/4 cup measure, pour batter onto griddle and cook without touching for 2 minutes or until the top of the pancake starts to bubble. Flip, and cook for 1-2 minutes more until both sides are golden brown. Repeat until all pancakes are cooked.