Healthy Gingerbread Pancakes with Oatmeal, Fluffy

a human hand pouring maple syrup on top of a stack of gingerbread pancakes.

Healthy Gingerbread Pancakes with Oatmeal, Fluffy

Mallory

If you're looking for a special breakfast to make for Christmas morning or a cozy weekend in the winter months, you have to try these fluffy Gingerbread Pancakes! They have all the cozy flavors of gingerbread cookies but are actually healthy using oats as the base of the recipe. The perfect way to start a cold day this time of year!

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Prep Time 5

Cook Time 15

Course Breakfast

Cuisine American

Servings pancakes

Calories 85 kcal

Equipment

1 blender
1 nonstick skillet

Ingredients

Dry Ingredients

1.5 cups oatmeal
2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon kosher salt

Wet Ingredients

2 eggs
½ cup cottage cheese (or Greek yogurt)
¾ cup milk (I use unsweetened almond milk)
2 tablespoon pure maple syrup
1 teaspoon vanilla extract

Instructions

Add the oatmeal to a high-speed blender. Blend until it forms a flour, about 30-60 seconds.
Add the rest of the ingredients and blend until smooth, pushing down the sides as needed. Before you pour batter, let it rest for at least 5-10 minutes. This will allow the batter to thicken for fluffier pancakes.
Heat a non-stick pan, nonstick skillet or griddle on medium heat. Add a drop of cold water to the hot griddle or pan and once it sizzles, lower the heat to medium-low and let it cool 1-2 minutes. Spray the hot skillet with cooking spray, olive oil, coconut oil, or butter and add about a quarter cup of batter at a time to the skillet. If you want, smooth out the batter a bit with the bottom of your measuring cup for the perfect pancake form.
For the first side, let the pancakes heat until bubble begin to appear on the top and the edges start to look dry. Flip the pancakes and let them cook on the second side for another 1-2 minutes until golden brown. Repeat with the remaining batter. The mix will make about 10 pancakes total.
Hint: the pancake batter will thicken as you make the pancakes. Add a splash of milk or water to thin the batter back out.

Notes

Expert Tips

Let the batter rest a few minutes if it seems too thin at first. As the baking powder activates and does its magic, the batter will thicken.
If the batter gets too thick while you're making the pancakes, add a bit of extra milk to thin it out.
Don't go above medium heat because the pancakes will burn. Slow and steady is the best way to make fluffier pancakes!
When bubbles start to form on the surface, that's when it's time to flip the pancakes!
Use a nonstick griddle or skillet and add butter or a little cooking spray.

Storage

Refrigerator - store pancakes in an airtight container in the refrigerator for up to 5 days.
Freezer - store in a single layer in a freezer-safe bag or container for up to 3 months.
Reheat in the microwave, air fryer, toaster oven, or on a griddle on the stovetop.

Dietitian Tip

Did you know that oatmeal contains a dietary fiber called beta-glucan? Beta-glucan may help lower cholesterol levels, can help support your digestive system and gut health, and stabilize blood sugar levels. Just a half cup of oats contains around 15% of your daily fiber intake for the day and 5 grams of protein. If you want to get more oats in your diet but a bowl of oatmeal doesn't sound very enticing, try these Gingerbread Pancakes that the whole family will enjoy!

For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊

Nutrition

Serving: 1 pancakeCalories: 85kcalCarbohydrates: 12gProtein: 4gFat: 2gFiber: 1gSugar: 3g

Keyword 30 minutes or less, gluten free

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