There is nothing quite like a stack of warm fluffy pancakes to bring families around the breakfast table.
But when it comes to pancakes we're always on the hunt for a recipe that packs more nutritional value and better flavour than the bog standard white flour pancake recipe in the Edmond's Cookbook.
This recipe for Gingerbread Pancakes by @healthykelsii ticks both boxes - it's incredibly tasty (and a bit different being ginger) and is much healthier than a bog standard recipe with white flour.
The recipe calls for Clean Mixes Gingerbread Bliss Ball Mix which is packed with the goodness of nuts, and it also used buckwheat flour which has more protein, dietary fibre and B vitamins than an equal amount of wheat flour. The recipe also sneaks in chia seeds which are packed with fibre, omega-3 fatty acids and high-quality protein.
We think you're going to love this recipe and we hope you give it a go! We love seeing your creations, so if you do make this, please tag us on social media or drop us an email to let us know. Happy mixing!
- 1 cup flour (I use buckwheat)
- 1/2 cup Clean Mixes Gingerbread Bliss Ball Mix
- 1 cup milk (I use almond)
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tbsp apple cider vinegar
- 2 tbsp chia seeds
- 1 tbsp maple syrup
Add all of your ingredients to a bowl and mix well to combine. Add 2-3 tbsp of butter to a hot nonstick pan and cook for 2 minutes each side until golden.
Top with fresh fruit and maple syrup.