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Gingerbread Pancakes

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Healthy gingerbread pancakes made with warm spices, Greek yogurt, rolled oats, banana, and free range eggs. | nelliesfreerange.com
Healthy gingerbread pancakes made with warm spices, Greek yogurt, rolled oats, banana, and free range eggs. | nelliesfreerange.com Healthy gingerbread pancakes made with warm spices, Greek yogurt, rolled oats, banana, and free range eggs. | nelliesfreerange.com
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prep time 5-10 minutes
cook time 10-15 minutes
yield 10 small pancakes

Overview

A healthy yet exciting alternative to an overly sweet breakfast stack, these gingerbread pancakes are chock full of nutritious ingredients: Greek yogurt, a banana, and rolled oats, to name a few. They're also filled with warm spices, making them an ideal canvas for maple syrup, whipped cream, or even pomegranate seeds.

BY:Twinkle Twinkle Little Party

Ingredients

  • 1 1/2 cup rolled oats
  • 3 large Nellie’s Free Range Eggs
  • 1/3 cup vanilla Greek yogurt
  • 1 ripe banana, mashed
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  • 1/2 tablespoon ground ginger
  • 1/2 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground clove

Directions

  • In a deep bowl, combine rolled oats with eggs, yogurt, banana, milk, and vanilla until uniform. Add ginger, cinnamon, nutmeg, and clove, and stir well until mixture has a batter-like consistency.
  • Heat a small skillet on medium heat and coat lightly with cooking spray.
  • Pour 1/4 cup of pancake batter into to preheated pan. Cook about 2 minutes, then flip and cook the second side until just browned. Repeat with remaining batter, then stack and enjoy with toppings of your choice!
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Gingerbread Pancakes

Overview

A healthy yet exciting alternative to an overly sweet breakfast stack, these gingerbread pancakes are chock full of nutritious ingredients: Greek yogurt, a banana, and rolled oats, to name a few. They're also filled with warm spices, making them an ideal canvas for maple syrup, whipped cream, or even pomegranate seeds.

BY:Twinkle Twinkle Little Party

Ingredients

  • 1 1/2 cup rolled oats
  • 3 large Nellie’s Free Range Eggs
  • 1/3 cup vanilla Greek yogurt
  • 1 ripe banana, mashed
  • 1/4 cup milk
  • 1/2 teaspoon vanilla
  • 1/2 tablespoon ground ginger
  • 1/2 tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground clove

Directions

  • In a deep bowl, combine rolled oats with eggs, yogurt, banana, milk, and vanilla until uniform. Add ginger, cinnamon, nutmeg, and clove, and stir well until mixture has a batter-like consistency.
  • Heat a small skillet on medium heat and coat lightly with cooking spray.
  • Pour 1/4 cup of pancake batter into to preheated pan. Cook about 2 minutes, then flip and cook the second side until just browned. Repeat with remaining batter, then stack and enjoy with toppings of your choice!