Gingerbread Pancakes

Almost every year, once Thanksgiving passes I start craving Holiday flavors, peppermint, gingerbread, and apple spice but NOT egg nog.

Nope, I just don’t like it. In fact, can’t STAND it.

Anyway, besides the fact for my hatred for egg nog, my gingerbread obsession has been in full effect.

This morning when I was pulling down my oats for my morning oatmeal, the ginger fell out of the cupboard. I took it as a sign to skip the oats and go straight for cakes.

Yes, please.

Gingerbread Pancakes

Ingredients:

1 1/2 cups almond flour

1/2 tsp baking soda

1/4 tsp salt

1 Tbs. saigon cinnamon

2 tsp  fresh ground ginger

1 tsp nutmeg

1/2 tsp ground cloves

3 eggs whites

3 egg yolks

2 Tbsp. maple syrup

1/3 cup almond milk

Directions:

1. In a medium bowl, combine dry ingredients with a wire whisk to combine.

2. In a small bowl, combine eggs, maple syrup, and almond milk.

3. In another medium bowl, mix eggs with a electric hand mixer until the egg whites peaks form.

4. Add egg yolk and maple syrup mixture to dry ingredients. Mix well.

5. Gently fold egg whites into batter, spooning about 1/2 cup in at a time, until all egg whites have been incorporated.

6. Heat a non-stick pan on low-medium heat with about a Tbsp. of coconut oil. Pour batter into pan.

7. Cook until the first side is set. It takes about About 2-3 minutes, depending on your burner. Then, using a thin, flat metal spatula, flip pancake and cook other side another 2 minutes or so.

*Make sure they don’t burn! They cook pretty quick.

Enjoy!

Serve with your favorite toppings, eggs on the side, just forget about the the egg nog!

Question of the day:

What is your favorite Holiday flavor?