Gingerbread Flaxseed Pancakes with Warm Apple Compote

Christmas is less than two days away and the stress is on.  I actually have all my gifts done early this year (miracle!), but there is still all the cooking, baking, and cleaning to be done.  That means at least four of five trips to the grocery store because, let's be honest, who remembers everything all at once?!  That would be too easy.  I basically spent my entire day yesterday baking cookies and muffins.  I'd say I made over 200 cookies and three batches of muffins casually.  I baked a new type of biscotti that I'm planning on sharing with you guys as a after christmas pick-me-up :)

But let's get back to these pancakes.  Amidst all the hustle and bustle it's nice to take a step back and make a delicious meal.  As breakfast is the most important meal of the day,  I decided to make gingerbread pancakes that were super nutritious as well as delicious in order to fuel these busy pre-holiday times.  So I made the batter for these pancakes out of whole wheat flour, ground flax seeds, pumpkin puree, and blackstrap molasses.  The more super foods, the merrier!  Instead of topping these pancakes with maple syrup, I made a warm apple compote that adds a serving of fruit as well as quality flavor to the meal.

I think it is impossible for me to get enough gingerbread.  After my no-bake gingerbread cookie dough balls and gingerbread sweet potato muffins, you would think I would have had enough! But I proceeded to add some ground ginger and a teaspoon of blackstrap molasses to my peanut-butter banana buckwheat bowl.  So delicious!  And here I am today with gingerbread pancakes. They are gingerbread bliss, providing the classic gingerbread flavor without the sugar crash.  I was going to make gingerbread cookies, but instead I cut some of these pancakes into gingerbread men and women with cookie cutters and called it a day.  Cookies for breakfast!

The warm apple compote is completely optional to top these pancakes with, but highly recommended.  I wanted a change from using maple syrup and this is just what I was looking for! It is naturally sweet, with a melt-in-your-mouth texture and the perfect amount of spices.  I added a tablespoon of shredded beets while cooking the compote to give it a festive red color.  Of course I also topped my pancakes with almond butter as well.  Pancakes + nut butter + apples = Margaret heaven!

I hope you all have safe, happy, and delicious holiday :)



Gingerbread Flaxseed Pancakes
vegan, dairy-free (makes about 24 3-inch pancakes)

1 cups whole wheat pastry flour
1/2 cup + 2 Tbsps flaxseed flour (fine ground flaxseed)
1 Tbsp cinnamon
1 Tbsp ginger
1/4 tsp nutmeg
1 tsp baking powder
1/2 cup pumpkin puree
2 Tbsp blaskstrap molasses
2 Tbsp date paste (or maple syrup)
2 tsp vanilla
2 cup unsweetened almond milk

Directions:
Whisk together flours, spices, and baking powder.  In a separate bowl whisk together pumpkin puree, molasses, date paste, vanilla, and almond milk.  Slowly add the dry ingredients to the wet ones.  Let sit for a few minutes, allowing the flaxseed to absorb some of the liquid.  Heat a non-stick griddle on medium heat (if not using a non-stick griddle, make sure to grease the surface). Spoon batter onto the griddle.  Wait for the batter to bubble, then flip over. Serve with warm apple compote.

Warm Apple Compote

3 apples, peeled, cored, and diced
1/2 tsp cinnamon
1/4 tsp nutmeg
pinch salt
2 Tbsp apple cider
1/2 tsp lemon juice
1 Tbsp fresh cranberries, chopped
1 Tbsp ground beets (optional, for color)

Directions:
Add all ingredients to a pot and simmer for 20-25 minutes, or until apples are tender.