Pancakes have slowly become a staple in my household on weekends. Every Saturday or Sunday morning is pancake morning!
I wanted to come up with something exciting for a Christmas breakfast and I have been working on two different recipes for Paleo Christmas pancakes. This one however has been the firm favourite of the two. The other is still being perfected. These pancakes are full of protein, and packed full of natural energy and nutrition so are great pre/post-workout. As they are high in sugar I wouldn’t consume these regularly if you have weightloss goals in sight!
I really love gingerbread (as you have probably noticed by now) and I thought I should capture that flavour in the form of a pancakey-superfoody-nom-nommy-brekkie! Yup I did just say all of that… So here you go, a nice and easy but indulgent spiced Christmas breakfast!!!
Makes: 8 Pancakes (serves 2 hungry people)
Preparation Time: 10 minutes
Cooking Time: 25 minutes
For the gingerbread superfood pancakes:
1/2 large banana (or 1 small banana)
1 tbsp vanilla extract (optional but delicious)
1 tbsp ground ginger
1/2 tbsp ground cinnamon
2 tbsp coconut sugar
1 tbsp raw honey (or maple syrup)
1 cup tapioca flour
1 tbsp maca powder
2 tbsp ground flax seed
2 tbsp almond flour
1.5 tbsp milled chia seeds
1 tbsp coconut flour
1 tbsp baking powder
1/2 tsp bicarbonate of soda
25ml almond milk (or 50:50 coconut milk:water)
1.5 tbsp coconut oil to fry these beauties in!
For the gingerbread caramel custard:
400ml coconut milk
2 tbsp almond butter
1/3 cup coconut sugar
2 tbsp raw honey (or maple syrup)
1/4 tsp Himalyan pink salt
1.5 tbsp ground ginger
1 tbsp ground cinnamon
25g grass-fed raw unsalted butter (or coconut oil)
1 tbsp vanilla extract
1/4 tsp vanilla powder
2 free-range egg yolks
1 tsp tapioca flour dissolved into 1 tbsp water
Roughly chopped roasted nuts (optional topping)
- Mash together your banana, spices, vanilla extract, coconut sugar and raw honey in a medium sized mixing bowl.
- Whisk in your eggs thoroughly.
- Add your maca powder, ground flax, milled chia seeds and flours, mixing until you get a smooth batter.
- Add in your baking powder and bicarbonate of soda mixing thoroughly. Leave for 5 minutes to allow your chia seeds to ‘gel’ the mixture together.
- If your pancake mix is too thick, although you do want a thick mix that just drops off of the back of your spoon, you may want to add a nut milk of choice and whisk until smooth.
- Place a medium sized frying pan on a high heat and add your coconut oil.
- Once the oil has melted reduce the heat and place 2-3 generous sized tbsp of the batter into the pan.
- Using the back of the spoon shape into a perfect circle!
- Once the top of the pancake looks semi firm (should take about 1 minute) flip over and cook for a further minute. The pancake will ‘puff up’ even more and be golden brown when done. If you’re really that sceptical press down with a spatula to make sure that no batter seeps out.
- For the gingerbread caramel custard place all of the ingredients except for the egg yolks into a small pan. Place on a low heat until the mixture comes to the boil, reduce the heat and simmer for 5 minutes. Make sure you whisk the mix frequently to ensure that none sticks to the bottom of the pan.
- Remove the pan from the heat and leave to cool for 5 minutes.
- Now whisk your egg yolks in a medium sized mixing bowl. Slowly pour your mixture from the pan into the bowl whisking rapidly. Whisk for a good minute or so until it is evenly blended.
- Pour the mixture back into the pan, pour in your tapioca dilution and simmer on a low heat for another 5 minutes whisking frequently. Remove from the heat et voila it is done!
- Once you have cooked all of your pancakes, stack them high and pour your delicious custard all over that big fat stack mmmmm. You can also top with some roughly chopped roasted nuts. I used roasted almonds and they work really well with this but so would pecans or hazelnuts!