We woke up this morning to snow!  Yay!  It was the kind of morning when you want to crawl back under the covers!

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Yesterday I decided to start Christmas-fying the house.  We still don't have our tree – maybe next week!  Can't believe Christmas is only 2 weeks away!

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This morning called for pancakes.  Shaped like Christmas trees, this would be perfect for Christmas morning!

Gingerbread Pancakes

Adapted from here

Print this recipe!

2 cups buttermilk

1 cup garbanzo bean flour

1 cup almond flour

2 tbsp coconut oil

1 large egg

1 tbsp molasses

1 tsp ginger

1/2 tsp allspice

1/2 tsp cloves

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

In a blender, blend the buttermilk with the flours and coconut oil.  Blend for 2 minutes, or until mixed well.  Add in the molasses, egg and spices.  Blend again to combine.  Add in the rest of the ingredients and blend a final time.

Preheat a skillet over medium low heat.  Spray with nonstick cooking spray.  Pour in 1/4 cup batter.  Cook for 1-2 minutes, or until bubbly.  Flip pancake over and cook another 1-2 minutes.

You can place in a warm oven (200 degrees, or the lowest your oven will go) if you would like to keep the pancakes warm while you cook the other ones.

Serve with your desired toppings – fruit, syrup, greek yogurt, or just plain!

Makes about 10-12 pancakes.

These pancakes have a subtle gingerbread flavor, and are very lightly sweet, but very good!

If you want to cut them into Christmas shapes, simple cut out with a cookie cutter after they have cooled slightly.  Perfect for kids, or anyone!  Delicious and comforting!

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