Vanessa Clarkson | Nourishing Foundations
Real Food Recipes

Gingerbread Pancakes

Seasons greetings! I hope you are all settling in and preparing for a restful break with your nearest and dearest over the festive period.

The boys have opened their Christmas Eve box already today! This year we included new pyjamas, this book, new toothbrushes and a couple of Christmas-themed activity books, which they have enjoyed playing with this morning. This afternoon we plan to make gingerbread biscuits and I need to make the Christmas cake (terribly late this year!). Then we’ll snuggle up and watch a film (probably Home Alone) and I’ll make hot chocolates.

What special things do you have planned? I’d love to hear the ways that you bring magic into this time for your little ones.

I’m sharing one of my favourite recipes from my book, Real Food for Babies and Toddlers – gingerbread pancakes. They are really easy to make and sweetened with a warm date milk. We enjoy these with a drizzle of tahini and fruit on Christmas Day morning. I hope you enjoy them just as much as we do – they’ve become quite a tradition for us now!

Thank you for all your kind comments and support this year. Wishing you all the very best for the holidays and a happy new year!

Vx

Gingerbread pancakes

This recipe is handy because it really can work well all year round. I've filed it under winter in my recipe book, just because that's where gingerbread, in my English heat, lives - along with nutcrackers and big knitted stockings hung on the mantelpiece. And so for me, making gingerbread pancakes is a ritual saved especially for the festive holidays and belongs with all the other little things we do for our children that make that time as a family so magical and memorable.

  • Prep Time: 20m
  • Cook Time: 20m
  • Total Time: 40m
  • Serves: 4
  • Yield: 10-12 pancakes

Ingredients

  • 310 milliliters milk
  • 4 soft medjool dates, pitted
  • 150 grams wholemeal (whole-grain) spelt flour
  • 50 grams nut meal, such as almond or hazelnut
  • 3 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 teaspoon aluminium-free baking powder
  • 2 eggs
  • coconut oil for frying

Instructions

  1. Put the milk and dates in a small saucepan over low heat. Gently bring to a simmer, and keep simmering for a further 5 minutes to soften. Using a hand-held blender, puree the dates into the milk until smooth. Empty into a jug and set aside to cool a little.
  2. Put all the dry ingredients in a large bowl, and whisk until evenly mixed. Beat the eggs into the date milk, then pour into the dry ingredients. Whisk to combine.
  3. Heat 1 tablespoon coconut oil in a large frying pan over medium heat for 2-3 minutes. (It's important to get your oil hot but not smoking; otherwise the pancakes can stick to the pan.) Allow 2-3 tablespoons of the batter per pancake. Gently fry for about 3 minutes on each side until cooked through.

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