Dense, nutty, and spiced, these oat bran gingerbread pancakes are full of flavor. When you try a bite of this delicious refined sugar-free, THM E pancake, you will probably want more.
Quick and easy pancakes that are HEALTHY, too?
Yes, please!
Oat bran gingerbread pancakes make a great breakfast, but of course, I won’t judge if you want them as “breakfast for dinner” or at any other time of day, either!
Almost entirely simple, easy-to-find ingredients (that you probably already have – with the exception of oat bran), these pancakes can expand your breakfast horizons.
Equipment for Oat Bran Gingerbread Pancakes
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Although you could use a non-stick skillet if you don’t have an electric griddle, the griddle is definitely my preferred method of the two. Not only can you preheat to the desired temperature (no guesswork!) but you can also cook a whole bunch of pancakes all at once (depending on the size you make them, of course).
We purchased my electric griddle over five years ago, and despite regular use, it still works just as wonderfully as it did in the beginning. My FAVORITE part of using a non-stick electric griddle, however, is that you don’t need any kind of oil, butter, or grease to cook with. I have never used any of those, and have always gotten great results. This is especially wonderful for THM E recipes, like these oat bran gingerbread pancakes.
Although I don’t remember where I purchased mine, THIS ONE is the same brand, same size, and looks like the one I have (remember not to use metal utensils on it, or you might damage the non-stick surface).
Are you a pancake connoisseur with a sourdough starter to use? Try these THM E Dark Chocolate Sourdough Pancakes! A great introduction to sourdough starter, these pancakes are easy to throw together – just add some fermenting time 😉 .
Let’s go make some pancakes!
Oat Bran Gingerbread Pancakes
Equipment
- Electric Griddle (recommended) or non-stick skillet
Ingredients
- 1 1/2 c oat bran
- 2 1/2 tsp Truvia sweetener
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon ground
- 3/4 tsp allspice ground
- 3/4 tsp nutmeg ground
- 3/4 tsp ginger ground
- 3/8 tsp cloves ground
- 3/4 c almond milk unsweetened, original
- 3/4 c egg whites carton
- 1 tbsp blackstrap molasses
Instructions
- In a medium to large bowl, combine the dry ingredients (all but the last three ingredients).
- Stir well. Add the remaining three ingredients (almond milk through molasses) and stir again until combined.
- Let sit for 7-10 minutes, or until the oat bran has absorbed the liquid and batter has thickened.
- While batter is sitting, preheat the electric griddle to 300 or warm the skillet (the griddle will likely take longer to preheat than the skillet).
- After the batter has sat and thickened, scoop batter onto the hot griddle in about 1/4-1/2 c amounts (yield will vary based on pancake size) and cook until bubbles form throughout the batter.
- Flip the pancake, and cook the other side until well browned and cooked through.
- Repeat until all batter is cooked.
- Enjoy with sugar-free syrup.
Did you try this recipe? How did it turn out? Let me know in the comments below!
Christian, wife, “hybrid” mama, I run the site All Behind A Smile to help others like me.
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