Royal Christmas Gingerbread Pancakes

---

Makes 8 pancakes you’ll want as your new holiday tradition!

Ingredients:

• 1 ½ cups of all-purpose flour
• 1 teaspoon ground powdered ginger
• 1 teaspoon ground cinnamon
• ⅛ teaspoon of nutmeg
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon sea salt
• ¼ teaspoon orange zest (optional, but brings the ginger flavor out)
• ¼ teaspoon pure vanilla extract
• ¼ cup of 100% pure maple syrup
• 1 egg
• 1 ½ cups of water
• 16 oz. container of cream cheese frosting (optional for topping)

Instructions:

• Combine flour, ginger, cinnamon, nutmeg, baking powder, baking soda, and sea salt with a whisk in a medium bowl.
• In a separate large bowl, add the syrup, vanilla, and the egg and beat until smooth. Then add the water and mix thoroughly.
• Add all the flour mixture at once to the syrup mixture and combine slowly so you don’t over mix. Batter will be lumpy and that’s fine.
• Let batter sit for 10 minutes so gluten in the flour can relax for the secret to light and fluffy pancakes.
• Lightly oil a griddle or pan with olive oil and place on medium-high heat. Drop the batter for whatever size pancakes you want and let them bubble before flipping.
• OPTIONAL: For a delicious cream cheese frosting, melt a ½ cup of frosting in the microwave for 10-15 seconds and drizzle on top of your gingerbread pancakes and enjoy!
• OTHER TOPPINGS: I also love sprinkling cinnamon on top, and of course, you can always use the traditional warm melted butter and syrup.

Enjoy!