Gingerbread Man pancakes. This is what happens at our house when the little ones are up at 6am and need to eat and also need an activity. It's Christmas cookie cutters to the rescue!
We took our favorite "Anything Pancakes" (see recipe below) and added some gingerbread spice mix. Then, we greased a cookie cutter with coconut oil, put in in the frying pan, and carefully poured the pancake batter into the cookie cutter. We used tongs to flip the cookie cutter (hot!!) so that the pancake cooked on both sides. Next we punched out the pancake and then #LetItSnow a dusting of powdered sugar.
**This recipe is featured in the award-winning National Geographic kids book This Book Stinks! written by our talented little sister, Sarah Wassner Flynn. The book includes a section on how to use food you might otherwise throw away.**
This is our go to base pancake recipe which can be doctored up with mix-ins like chocolate chips, cinnamon, pumpkin spice, etc. Lately I’ve been making these straight up (no mix-ins) and coming up with creative toppings. Caramelized bananas or citrus scented greek yogurt, anyone?
Athlete Food From Scratch Pancakes
1 cup all-purpose gluten-free flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons maple syrup
1 cup buttermilk (or sour milk!)
1/4 teaspoon vanilla
1 tablespoon coconut oil, melted
Add flour, baking powder, baking soda, a pinch of salt to a large mixing bowl.
In a separate, smaller bowl, whisk together maple syrup, buttermilk, vanilla, egg, and oil.
Gently stir the wet mix into the dry ingredients.
To cook, melt 1 teaspoon coconut oil to a large frying pan or griddle. Add batter to the pan by the 1/4 cup. When the bubbles pop and make holes that don’t disappear, flip, and cook until done.