Though it wouldn’t be classified as a “snow” day in most places, my boys were excited nonetheless to see the first flakes of the season quietly dust their backyard the other day. The exciting occasion, ushering in a magical season, called for a special winter breakfast. Experimenting with a combination of my buttermilk-oatmeal-chia seed pancakes and my gingerbread cupcakes I came up with a recipe for some festive holiday pancakes that are a healthier option than most gingerbread men that are typically in cookie form.
I started with a plain gingerbread pancake batter which was really runny and made ultra-thin hotcakes. To add more nutrients and to help thicken the batter, I added the oatmeal and chia seeds. Of course, you can use any pancakes and cut them into any shapes. Garnish your gingerbread men with sparkling sugared cranberries (or red M&M’s) and cinnamon whipped cream.
*For a fun, interactive activity with your kiddos, enjoy your gingerbread pancakes at breakfast or a snow-day snack along with The Story of the Gingerbread Man.
- 1 cup flour
- 1 cup oatmeal
- 3 Tbsp chia seeds
- 1 tsp cinnamon
- 1½ tsp ginger
- ¼ tsp nutmeg
- Dash of cloves
- ½ cup molasses
- ½ cup boiling water
- 1 tsp baking powder
- ½ tsp baking soda
- 2 Tbsp vegetable oil
- 2 Tbsp brown sugar
- 1 egg
- Mix the dry ingredients in a bowl.
- Mix the molasses and boiling water.
- Add the wet ingredients to the dry ingredients and gently stir until just combined.
- Heat the pancakes over low-medium heat, being careful not to burn them and cooking until golden on each side. (Maybe due to the molasses the pancakes seem to brown more quickly so I recommend cooking them at a lower temperature for longer so as not to burn them.)
- If desired, cut the pancakes into gingerbread men or other shapes using cookie cutters. (I run a pairing knife around the edge of the cookie cutter before pulling it out of the pancake to help get a clean edge. You can always use the knife to clean it up even more if there are shreds of oatmeal sticking out.)
- Garnish with cinnamon whipped cream and sugared cranberries.
- Serve with maple syrup.