23 Dec Breakfast Gingerbread Pancake Cookies
Breakfast Gingerbread Pancake Cookies
I don’t normally eat cookies, and especially not for breakfast, BUT today I am celebrating that I did NOT make the naughty list this year. Plus these Breakfast Gingerbread Pancake Cookies are gluten free, vegan AND delicious. Shhhh! You would never know unless I told you. So let’s get to baking these yummy treats for breakfast! After all, it’s about time to add a little warmth to these chilly mornings.
Ingredients:
1 Cup almond Flour
1½ Tablespoons Gingerbread Spice
2 Tablespoons palm Sugar
1 Tablespoon Baking Powder
1/4 teaspoon Himalayan Salt
1/2 Cup Vanilla Coconut milk
Coconut oil for cooking
1/2 teaspoon cloves
1/2 Tbsp ginger
1/2 Tbsp cinnamon
1/2 Tbsp nutmeg
Directions:
Combine flour, gingerbread spice, palm sugar, baking powder and salt with a fork. Add coconut milk, stir until batter forms and no large lumps remain. Grease griddle or fry pan with a light coating of coconut oil. Heat over medium for 1-2 minutes. Drop pancake batter by the 1/4 cup onto griddle or fry pan. Flip the pancake over once small bubbles appear on top. Cook 1-2 minutes on other side. Slightly decrease heat after the first batch of pancakes to prevent burning. Oil the pan between batches.
Let the pancakes cool and then press cookie cutter into pancake and enjoy!
I told you they were yummy! Hopefully these helped you add some extra “cozy” to these last few mornings of the year! ‘Tis the season for warm, delicious treats. They say…the more the merrier, right?! 😉
Be Happy… Be Healthy… Be Fit!
-Natalie Jill
