If you are looking for something festive for your holiday brunch or Christmas morning, look no further. These delectable gingerbread pancakes are just the thing! The combination of warming spices with deep dark molasses is perfect on a cold day. And the flavor of gingerbread is so festive.
Bananas might seem like an unusual topping for gingerbread, but I can assure you it is simply divine! My family gobbled these up so quickly, I almost didn’t have time to snap a picture! I’m guessing this recipe will remain in rotation in our home for a long time to come.
I hope you enjoy them as much as we do! Next time I am planning to make waffles with the batter. Yummy!
- 1 ½ cups Lillabee Perfect Pancake Mix
- 1 tsp dried ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground clove
- 2 large eggs
- ½ cup of milk (rice, almond, cow, etc.)
- 1 Tb mild flavored oil (grapeseed, canola, etc.)
- 1 Tb vanilla bean paste (or 2 tsp vanilla extract)
- 2 Tb molasses
- 2 Tb honey
- 2 Tb brown sugar
In a large bowl, mix together Lillabee Pancake / Waffle mix with spices. In a medium bowl, mix together eggs, milk, oil and vanilla. Using a whisk, mix wet ingredients into dry ingredients until combined. Next whisk in molasses, honey and brown sugar until well combined. Let batter stand for 5-10 min. Follow box directions to make pancakes. If your batter is too runny, just add 1 Tb pancake mix at a time until desired consistency is achieved. If batter is too thick, add a splash of milk.
For Sautéed Cinnamon Bananas: After you have finished cooking your pancakes, add 1 Tb oil or butter and a sliced banana to your hot pan or skillet. Mix around with wooden spoon or spatula for 1-2 min. until soft and slightly golden brown. Finish in the pan with 1 Tb vanilla bean paste and a dash of cinnamon. Pour straight from pan onto your stack of pancakes and enjoy!
Happy Holidays & Happy Baking!
Your friends at the Lillabee Hive