Christmas Morning Pumpkin Gingerbread Protein Pancakes

Just like I mentioned a few posts back, I love Christmastime and ALL THINGS GINGERBREAD. Why not make it all while you can, am I right? I was playing around in my kitchen last weekend, feeling oh-so-inspired after having made that delicious baked gingerbread oatmeal, and decided I wanted to stay on the gingerbread train the rest of the weekend. Since, on any given weekend, I am bound to eat some sort of pancakes for breakfast at least one day… it was perfect timing!

I have to admit, I haven’t always had a knack for this stuff. The recent discovery of my food allergy (first year anniversary with my gf (gluten free) coming up next week)) pretty much forced me to learn how to modify recipes. I refused to let it defeat me or make me feel like I was missing out, so I adjusted. I enjoy things that any gluten-eating person does every single day. I just tweak the ingredients and most of the time, no one would ever know the difference! This recipe was one that I pretty much made up as I went. From creating so many different kinds of pancakes and waffles all the time, I’ve basically memorized the base and just play around with additions and varying flavors depending on the season. Can’t lie… it doesn’t always come out amazing. But, these ones knocked it out of the park. And as I’ve always promised, I would never share a recipe on my blog that A. I didn’t thoroughly enjoy or B. wouldn’t make again!

Christmas is only a week away people! Looking for a delicious Christmas morning breakfast? I’ve got the solution! These pumpkin gingerbread pancakes work for the whole family – just leave out the protein powder if you’re not into it!

// gluten free // makes 3-5 servings of 4 inch pancakes //

ingredients:

1 ½ cups Bob’s Red Mill gluten free 1-1 baking flour

1 egg

1 cup unsweetened coconut milk

2 tbsp honey

2 tbsp molasses

2 tsp baking powder

¼ cup coconut sugar

¼ tsp salt

¼ cup pumpkin puree

1 tsp cinnamon

¼ tsp nutmeg

¼ tsp allspice

¼ tsp ginger

½ tsp pumpkin pie spice

¾ scoop protein powder of choice (optional) *you may need to add more milk to get the batter to thin out if you choose to add protein powder

directions: combine all ingredients in a large bowl and mix (or stir) until combined. Grease a skillet with coconut oil and dollop spoonfuls of batter – I made mini pancakes with this, about 4 inches. When bubbles begin to form, flip and cook until the other side is golden brown. Top with fruit or syrup of choice!