Pancakes in the morning with the warm flavors of gingerbread to put us in the mood for the festive season or anytime really - how about all winter long? Serve with whipped cream and your favorite low-carb syrup or use my homemade Creme Fraiche recipe, which holds up so well that you can even use it to decorate cakes and cheesecakes.
These would also pair well with a maple cream cheese glaze (add maple extract, sweetener and a little cream; blend). Just nuke it all together, whisk and serve. If you like nuts, top the pancakes with finely chopped pecans.
You can also serve
these with low-carb maple syrup, if desired. A trick to keep the
pancakes warm as you are making them is to keep the cooked pancakes warm
in a low oven.
In the land of pancakes and crepes there are probably as many recipes as you would find chocolate chip cookies, but I'm guessing even more!
The molasses is an option as that helps mimic brown sugar which is typically used in gingerbread pancakes. These would be great for Christmas morning; sorry I missed doing this post before Christmas. It was scheduled in drafts but while in Puerto Rico, something went wrong and I couldn't post it from there.
Although these start out being cooked on medium heat, you will need to reduce the temperature as needed to prevent the pancakes from getting too dark. I like these best at room temperature myself.
I didn't add nutmeg to these but you could add 1/8 tsp if desired.
INGREDIENTS:
5 large eggs
4 oz spreadable cream cheese, OR regular cream cheese (125 g)
Liquid sweetener to equal 1/2 cup sugar (125 mL)
1 tbsp light-tasting olive oil (15 mL)
1 tsp unflavored gelatin (5 mL)
1 tsp molasses, optional (5 mL)
1/2
tsp vanilla extract (2 mL)
11/4 cups Gluten-Free Bake Mix 2 (300 mL)
1 tsp baking powder (5 mL)
1 tsp ground ginger (5 mL)
1 tsp ground cinnamon (5 mL)
1/4
tsp ground cloves (1 mL)
INSTRUCTIONS:
In
blender or in bowl with mixer, place eggs, spreadable cream cheese, OR regular cream cheese, liquid
sweetener, olive oil, gelatin, molasses (if using) and vanilla extract. Blend or mix until smooth.
In
medium bowl, combine Gluten-Free Bake Mix 2, baking powder, ginger, cinnamon
and cloves. Add to wet ingredients;
blend or mix until smooth.
Using
a 2 tablespoonfuls (30 mL) cookie scoop, drop batter onto lightly greased hot nonstick frying
pan over medium high heat. Cook until
golden brown underneath, carefully flip and cook the other side as well. Typically cook about 4 pancakes at a time, so
that they do not run into each other.
Yield: 18 pancakes
1
pancake
86 calories
3.6
g protein
6.8
g fat
0 g fiber
2.2 g net carbs
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