Holiday Blender Pancakes (Gingerbread or Pumpkin)

Looking to cook up some de-licious pancakes this holiday season, but don’t want the same old thing?! Try one of these holiday blender pancake recipes featuring two flavors, one of gingerbread and one of pumpkin. Both are super tasty and a cinch to whip up using your blender. Try topping with any of the following – real maple syrup, fresh whipped cream, chopped pecans, or some cranberry-vanilla syrup……Yummmm! The pancakes benefit from and overnight soaking, which in-turn will benefit you and your family’s health. To read more about soaking grains, read this article or get a copy of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon (you can find this book in our store). These pancakes freeze well, so you can freeze any leftovers.

Gingerbread Pancakes

  • 1 1/2 cups buttermilk
  • 1/2 cup water, or more as needed
  • 2 cups spelt flour
  • 1/2 cup rolled oats
  • 2 Tablespoons coconut oil or butter, melted
  • 1 teaspoon vanilla extract
  • 1 egg
  • 4 Tablespoons molasses
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 Tablespoons ground flax seed (optional)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

12 to 24 hours before you want to make the pancakes: Combine the buttermilk, 1/2 cup water, flour, rolled oats, and melted coconut oil in your blender; blend for 1 minute, or until combined. Note: Mixture should be a thick, moist batter. If needed add any extra water, a little at a time just until batter is moistened all the way through.

Cover with lid and allow to sit for 12 to 24 hours.

The next day, when you are ready to cook the pancakes: Add to blender the vanilla extract, egg, molasses, ginger, cinnamon, cloves, and ground flax seed (if using). Blend for 1 minute, or until combined. *Note: The batter should always swirl in the blender, if it seems too thick then slowly add a “little” water until vortex reappears.

Next add in the baking powder, baking soda, and salt; blend in briefly, until just combined.

Heat griddle and lightly grease with coconut oil. Pour batter, directly from the blender container, onto the hot griddle. Cook the pancakes until edges appear dry and the center is bubbly; flip pancakes and cook on the other-side 1 to 2 minutes more, or until cooked through. You can keep the pancakes warm by placing them on an oven-safe plate in a 200°F oven, while you make the rest of the pancakes. Serve immediately with real maple syrup, whipped cream, chopped pecans, or cranberry-vanilla syrup.

Makes 25 average-sized pancakes.

Pumpkin Pancakes

  • 1 1/2 cups buttermilk
  • 1/2 cup water, or more as needed
  • 2 cups spelt flour
  • 1/2 cup rolled oats
  • 2 Tablespoons coconut oil or butter, melted
  • 1/2 cup pumpkin puree (canned plain pumpkin is fine, Do Not use pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 Tablespoons raw honey or real maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 Tablespoons ground flax seed (optional)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

12 to 24 hours before you want to make the pancakes: Combine the buttermilk, 1/2 cup water, flour, rolled oats, and melted coconut oil in your blender; blend for 1 minute, or until combined. Note: Mixture should be a thick, moist batter. If needed add any extra water, a little at a time just until batter is moistened all the way through.

Cover with lid and allow to sit for 12 to 24 hours.

The next day, when you are ready to cook the pancakes: Add to blender the pumpkin puree, vanilla extract, egg, honey, cinnamon, ginger, cloves, and ground flax seed (if using). Blend for 1 minute, or until combined. *Note: The batter should always swirl in the blender, if it seems too thick then slowly add a “little” water until vortex reappears.

Next add in the baking powder, baking soda, and salt; blend in briefly, until just combined.

Heat griddle and lightly grease with coconut oil. Pour batter, directly from the blender container, onto the hot griddle. Cook the pancakes until edges appear dry and the center is bubbly; flip pancakes and cook on the other-side 1 to 2 minutes more, or until cooked through. You can keep the pancakes warm by placing them on an oven-safe plate in a 200°F oven, while you make the rest of the pancakes. Serve immediately with real maple syrup, whipped cream, chopped pecans, or cranberry-vanilla syrup.

Makes about 2-dozen average-sized pancakes.

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Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


Comments

  1. I’ve made the pumpkin version twice now and they are fantastic!!! Thanks so much for a recipe that I will go to again and again for pancakes that are a hit with my family! So delicious!

Trackbacks

  1. […] cranberry-vanilla syrup is great over pancakes, ice cream, etc. I love it with pumpkin pancakes at Thanksgiving & Christmas time….it’s soooooo delicious! This recipe is easily […]

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