Christmas morning breakfast done!

These easy blender gingerbread pancakes are the perfect Christmas and holiday season breakfast, brunch or afternoon snack. Bursting with molasses, warm ginger, and cinnamon, they taste just like a gingerbread cookie but in tender pancake form. Simply whip these up in the Vibe Blender System and get the taste of Christmas in minutes. They are bound to become a new Christmas tradition in your home.

We’ve made the simple blender batter extra nutritious by using a combination of wheat and oat flour and using maple syrup instead of sugar. To make easy blender gingerbread pancakes gluten free, all you need to do is substitute the flour 1-for-1 with your preferred gluten-free flour and use gluten free oats. 

This recipe makes a generous pile of pancakes, so there’s plenty to go around. Enjoy them plain, dust with powdered sugar, or smother in butter and maple syrup. For a truly out-of-this-world pancake experience, serve them with Christmas spiced mixed berry compote and cultured cream.

If you’re serving easy blender gingerbread pancakes for Christmas morning, you can actually make them ahead of time and keep them warm in the oven! After cooking, preheat your oven to 100°C/ 200° F, place the pancakes onto a baking tray, and keep them in the oven until you’re ready to serve.

Refrigerate leftover pancakes in an airtight container for up to 2 days. Reheat pancakes gently in the toaster, oven or microwave. Freeze in an airtight container for up to 3 months. Reheat from frozen in the toaster, or thaw overnight in the fridge before heating. 

If you’re mad for the flavours of gingerbread, be sure you make this gingerbread smoothie and check out this no-bake, gingerbread cheesecake.

Makes: 12-15 pancakes.

INGREDIENTS

1 ½ cups milk (plus more if needed)
2 eggs
¼ cup molasses (not black strap)
3 tablespoons maple syrup
1 cup plain (all-purpose) flour
1 cup rolled oats
4 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon allspice
¼ teaspoon salt
Butter for cooking

METHOD

1.   Add the ingredients into the blender jug, wet ingredients first.
2.   Secure the lid on the jug. Blend on ‘smoothie’ mode for 30-40 seconds. Don’t over blend.
3.   The batter will appear thin a first. Set it aside for 5 minutes for the oats to soak up the liquid.

4.   Depending on the type of oats you used, the batter may get quite thick. Add an extra splash of milk and pulse the blender jug if the consistency requires it.
5.   Heat a large nonstick skillet on the stove top. Lightly coat with butter.
6.   Pour 1/3 cup of batter onto skillet and spread with a spoon if necessary. Cook until bubbles appear on top, about 2 minutes. Flip and cook the other side until golden brown. Transfer to a plate or baking tray.
7.   Repeat with the remaining batter.

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