Gingerbread and pancakes are already amazing on their own, but combined takes it to a whole new Christmas level
Christmas brekky is always the most exciting thing to make on Christmas morning. This recipe fills all the Christmas breakfast boxes and is sure to be a crowd pleaser and a festive treat. Gingerbread is always the best Christmas sweet but this combination will be the new favourite.
PREP TIME COOK TIME TOTAL TIME
5 minutes 10 minutes 15 minutes
Servings: 2 (10 pancakes)
Category:Â Breakfast, Festive
Cuisine:Â Gluten-Free, Vegan
Freezer Friendly No
Does it keep? No
INGREDIENTS
pancakes
1/2 cup oats (see notes)
1/2 cup buckwheat flour
1 tsp baking soda
1/2 tbsp ground ginger
1 tsp ground cinnamon
1 tbsp chia seeds
1 tsp cashew butter (see notes)
1/2 banana
1/2 cup plant milk
METHOD
1. In a high speed blender or food processor add all ingredients together
2. Blend batter until smooth and combined
3. Heat a non-stick pan on medium heat
4. Pour batter into pan and cook until bubbles form before flipping
5. Repeat until batter is gone, then serve
(I topped mine with coconut yogurt, cinnamon and gingerbread cookies - recipe also under festive)
NOTES
~If you are unable to eat oats, swap out the oats for more gf flour of choice
~Feel free to use any nut or seed butter you have eg. almond, peanut, sunflower etc.
Make sure to tag me @earthlyelise on instagram if you try this recipe out so I can see your amazing creations