How to make :: Ginger Snap Pancakes

Ginger Snap Pancakes | The Savory and The BeautifulGrinch, scrooge, partypooper? Can’t decide which one I feel like once December rolls in. It’s not that I hate the holidays. I mean there’s fluffy snow, gifts, and the fresh scent of pine trees–what’s not to love? I think I just get overwhelmed with the madness.

Ginger snap pancakes 2 | The Savory and The BeautifulA friend of mine this year decided on a white-themed Christmas tree. Can you imagine the amount of effort it takes to decorate a tree in all white while making sure it has enough texture to keep it from looking like a boring pale canvas? Bless her soul–better her than me. Another set of friends have gone crazy for the Elf on the Shelf and have moved it every night to a new spot so the kiddies are surprised each morning. And then there were the ones whose Christmas could not be complete without a wooden nutcracker to adorn the mantle.

Ginger snap pancakes 3 | The Savory and The BeautifulAs far as I can remember I’ve always been the last-minute Christmaser. I say I’ll start the shopping in October, then November, and then before you know it, it’s 9 days before the big day and I’m scouring overstock.com for FunnyGirl’s gift. Is it me, or is it always much more difficult to buy a gift for your immediate loved ones than the random office secret santa? The good thing is, if my last-minute gift fails me, I’ve got pancakes! These Ginger Snap Pancakes are the cousins to the well-known ginger snap cookie, and are my idea of Christmas on a plate. Ginger and spice always screams Xmas and powdered sugar just makes everything look fancy and snowy. These would be great as a Christmas morning breakfast, lunch, or dinner. Who has energy for anything complicated after all the gift-giving and gift-receiving? Let’s keep it simple, warm, and cozy!

Ginger Snap Pancakes 4 | The Savory and The Beautiful

Ginger Snap Pancakes (Makes 8 5″ pancakes)

3/4 cup oat flour OR 1 cup dried oats, processed in blender to make homemade oat flour

3/4 cup whole wheat flour

2 teaspoons ground cinnamon

2 1/2 teaspoons ground ginger

1/4 teaspoon ground cloves

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 cups buttermilk

1 large egg

1/4 teaspoon vanilla extract

2 tablespoons molasses

2 tablespoons dark brown sugar

1 tablespoon coconut oil, melted

1 1/2 tablespoons confectioner’s sugar / icing sugar for dusting (optional)

Directions:

In a large bowl combine the first 8 ingredients. Using a whisk or fork, whip dry mix so all ingredients are thoroughly combined. In a smaller bowl combine the remaining ingredients except for the confectioner’s sugar. Then pour your wet mix all at once into the dry mix. Stir till there are no visible white lumps. You may still have some lumps in the batter, but that’s okay. Be sure not to over mix or your pancakes will come out rubbery. Using a quarter-cup measuring cup pour batter into greased preheated non-stick skillet over medium-low heat. Cook first side till some lumps appear around edges, then flip and cook for another minute or two. Once all pancakes are done, serve them in a platter. Place the confectioner’s sugar in the sieve and tap gently over the pancakes for a misty snow-covered effect.

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