Thick, soft, wholesome pancakes with the warm flavors of gingerbread, topped with a heavenly {and super simple} maple-cinnamon-vanilla-cream cheese glaze and toasty chopped pecans. 
Only 12 days until Christmas! The anticipation is high, although I’d really like to draw out the countdown season as much as possible. I’m a little late to the game because of school (per usual), but now that I’ve finished finals (BLESS!) I’m trying to soak in ALL the holiday vibes.
Exhibit A: Can we gingerbreadize (let’s pretend that’s a word) every food, please? Cookies, muffins, cakes, cinnamon rolls, French toast, chocolate anything…pancakes?
I say YES. And I also say we don’t have to wait until Christmas Day to eat all our gingerbread delights–even though these pancakes are begging to star on Christmas morning, too.
Not only do these gingerbread pancakes have the soul-warming holiday flavor of gingerbread with the perfect balance of sweetness and spices, but the ultra thick, spongy and moist texture screams classic fresh-baked gingerbread loaf…just thrown together in a few minutes instead of hours.
Plus, as indulgent as these maybe, they just happen to be really good-for-you, too! 100% whole grain, refined-sugar free, and balanced with healthy fats, protein, and sustaining carbs. You even get an extra boost of iron from the blackstrap molasses. (Tip: Pair them with some vitamin C, such as citrus, to absorb more of the non-heme iron!) 
The other thing we need to discuss is this freakin’ sauce of your DREAMS dripping all over the pancake goodness. It only needs 4 simple ingredients–cream cheese (reduced fat works), maple syrup, cinnamon, and vanilla–and you literally just microwave 10 seconds then stir.
THAT’S IT.
Oh, but don’t forget to lick the bowl and spoon after topping your pancakes. You’ll want every. last. drop.
Finally, I topped these off with chopped toasted pecans. You can toast them in a toaster oven for a couple minutes, or just right on the hot griddle alongside the pancakes. They add the perfect crunch and a divine aroma…definitely a must.
Gingerbread Pancakes with Maple Cream Cheese and Pecans
Notes
*I recommend reduced fat or full fat cream cheese. I can't vouch for how it will turn out with fat free.
Ingredients
For the pancakes:
- 80g (2/3 cup) white whole wheat flour
- 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 packets monk fruit extract (or any equivalent to ~4 tsp sugar)
- pinch salt
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 2 egg whites
- 1/2 cup + 2 Tbsp low fat buttermilk
- 1/2 tsp vanilla extract
- 2 tsp avocado oil (or coconut oil, etc.)
- 2 tsp molasses
For the glaze:
- 2 Tbsp reduced fat cream cheese*
- 1 Tbsp pure maple syrup
- 1/4 tsp vanilla extract
- dash cinnamon
- 10g pecans
Instructions
- Add flour through baking soda to a bowl and mix well. In a separate bowl, thoroughly beat together egg whites, buttermilk, vanilla, oil, and molasses. Pour dry ingredients into wet, and stir gently, just until combined.
- Heat a griddle/skillet to medium and grease as needed. Spoon batter onto hot griddle in desired sizes/shapes. Cook on each side until lightly browned. Repeat in batches. Makes 2 generous servings, about 6 medium pancakes total.
- Toast the pecans in the toaster oven on a piece of foil for a couple minutes, or in the hot skillet, jut until glistening and fragrant. Then chop and sprinkle over pancakes.
