• Lindsey, EDRD

A new spin on a classic

You know I love my Kodiak Cake pancake mix. Whole grains + protein + easy-to-make = loooooove. I've been thinking ahead to Christmas morning- my husband and I like to make a special breakfast to eat after the gifts have been open. The key is that this special breakfast still has to be quick and easy. Enter gingerbread pancakes!


I tested these out earlier this week and froze the batch. The babies have been scarfing these down for their breakfast ever since! They can be made with pantry staples and they freeze so well.


Gingerbread Pancakes

-1 1/4 cups dry Kodiak Cakes® buttermilk pancake mix

-2 teaspoons brown sugar

-1/2 teaspoon ginger

1/2 teaspoon cinnamon

1 cup milk (I used 1%)

1 egg

1 tablespoon molasses


Heat a griddle to 350 degrees. In a medium bowl, whisk together dry ingredients. In a pourable measuring cup, whisk together milk, egg, and molasses. Pour the wet into the dry and stir just until combined- stirring too much can result in tough, chewy pancakes.


Ladle onto the griddle and when top of the pancake starts to get tiny bubbles, it's time to flip. Cook until golden brown. Serve immediately or wrap in a paper towel and place in a freezer bag for later!



This bloated looking freak was my attempt at making a gingerbread man shaped pancake. Fail. I stuck to circles after that!


Makes six pancakes. Per pancake: 123 calories, 18 grams carbohydrates, 2 grams fat, 11 grams protein, 193 mg sodium.


I don't think I'll be waiting until Christmas morning to make another batch or two of these!

 
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