Gingerbread pancakes put a festive spin on a breakfast classic. These are sure to leave you feeling merry, bright, and satisfied with this 100% whole grains and protein-packed stack.
Toasted or candied nuts (pecans, almonds, walnuts)
Pomegranate seeds
Instructions
In a small bowl, combine pancake mix and gingerbread spice.
In a separate bowl, beat the eggs, milk, and molasses. Add wet ingredients to the dry and mix until batter is just combined but a little lumpy.
Pour batter onto a heated griddle or pan greased with butter. Cook on medium-high heat until bubbles form (about 1-2 min). Flip and cook until golden brown.
Add your choice of toppings and enjoy!
Notes
To Store: leftover pancakes can be refrigerated in an air-tight container up to 2 days.To Reheat: warm leftovers in the microwave or toaster.To Freeze: freeze pancakes in an freezer-safe storage container for up to 3 months. Reheat from frozen in the toaster, or thaw overnight in the refrigerator before microwaving.