Gingerbread Pancake Stack

Refined Sugar free | Vegetarian

Time: 25 mins
Serves: 2

Christmas is just around the corner and this super quick and easy breakfast recipe will have you feeling festive! Packed with only good ingredients, this gingerbread pancake stack will tick all the boxes. This recipe is also great for a midday snack for kiddies – don’t worry about the toppings just make them bite size and it will be like a fluffy gingerbread man. YUM!

Ingredients:

• 1 ½ cups Bobs Red Mill oat flour
• ½ cup OWN almond meal
• 2 organic eggs
• 1 cup plant milk (we use Nutty Bruce: Almond & Coconut)
• 2 tsp ground ginger
• 2 tsp all spice
• 1 tsp cinnamon
• 2 tsp baking powder
• 1 tbsp organic butter (for cooking – do not add to mixture)

Method:

1. Place all ingredients in blender or food processor and blend until smooth
2. Heat the butter in a pan
3. On medium high heat cook your pancakes to desired size, these won’t take long at all about 1 minute each side.
4. Stack and serve with your favourite toppings! We loved blueberries, maple syrup & chia seed
5. Enjoy!

Recipe by Emily Smith
@emjoysmith_