Gingerbread Pancakes
Servings
4serves
Servings
4serves
Ingredients
  • 1.5cups wholemeal self raising flour
  • 1teaspoon cinnamon
  • 1teaspoon ground ginger
  • 2 free-range eggs
  • 1/2cup reduced-fat milk of choice
  • 1/2cup maple syrup
  • 2tablespoons melted butter
  • 1 bananasliced
Instructions
  1. In a bowl, stir together the flour, ginger and cinnamon. Set aside.
  2. In another bowl, beat together the egg and milk, then stir in half of the maple syrup and melted butter. Add the flour mixture and fold until just combined.
  3. Heat a non-stick fry pan over a medium heat and pour a quarter cup of batter for each pancake into the pan.
  4. Cook on the first side until the batter is full of bubbles on the surface. Then flip and cook the other side. Continue cooking until all the batter has been cooked.
  5. Divide pancakes between four serving plates and serve drizzled with remaining maple syrup and slices of banana.
Recipe Notes

386 calories per serve

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Gingerbread Pancakes
Gingerbread Pancakes
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Course Breakfast
Servings
serves
Ingredients
  • 1.5 cups wholemeal self raising flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 2 free-range eggs
  • 1/2 cup reduced-fat milk of choice
  • 1/2 cup maple syrup
  • 2 tablespoons melted butter
  • 1 banana sliced
Course Breakfast
Servings
serves
Ingredients
  • 1.5 cups wholemeal self raising flour
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 2 free-range eggs
  • 1/2 cup reduced-fat milk of choice
  • 1/2 cup maple syrup
  • 2 tablespoons melted butter
  • 1 banana sliced
Gingerbread Pancakes
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Instructions
  1. In a bowl, stir together the flour, ginger and cinnamon. Set aside.
  2. In another bowl, beat together the egg and milk, then stir in half of the maple syrup and melted butter. Add the flour mixture and fold until just combined.
  3. Heat a non-stick fry pan over a medium heat and pour a quarter cup of batter for each pancake into the pan.
  4. Cook on the first side until the batter is full of bubbles on the surface. Then flip and cook the other side. Continue cooking until all the batter has been cooked.
  5. Divide pancakes between four serving plates and serve drizzled with remaining maple syrup and slices of banana.
Recipe Notes

386 calories per serve