I’m so ready for the Holidays. It’s mornings like these that make me so happy that I live in Minnesnowta. Light and fluffy snow, candles, string lights, and warm breakfast. That’s what winter should be all about.
As I am writing this, my roommate is blasting Christmas music and dancing around the room. This campus is really going all out. Just the other day, I went to a dorm room holiday party where my friends and I all gave each other gifts, played charades, and ate sugar cookies. Most rooms on my floor are decorated to the max. Some have wrapping paper completely covering them and others have wreaths and stockings.
Making these pancakes was such a treat for me because my friend Gina helped me out for the weekend with some holiday-themed recipes and it was loads of fun.
I have loads of delicious recipes for you these next few weeks, so prepare yourself. Last year I did cookie week. That was so much fun, but unfortunately my college schedule doesn’t allow me much time to do that again. I did, however, put together a collection of incredible recipes that I know will make your holiday season spectacular!
These pancakes are:
- 3 Tablespoons coconut oil, melted
- 1 large egg
- 2 Tablespoons blackstrap molasses
- 1 and ¼ cup unsweetened almond milk
- 1 and ½ cup oat flour
- 3 Tablespoons coconut sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger (optional)
- Melt coconut oil in the microwave or oven.
- In a mixing bowl, stir together coconut oil, egg, molasses, and almond milk.
- Add flour and stir to combine.
- Add remaining ingredients and stir to combine.
- Heat a non-stick pan over medium-low heat.
- Lightly grease pan with olive oil or non-stick spray.
- Once oil is hot, pour ¼-1/3 cup batter into pan.
- Cook until bubbles form in center of pancake, then flip and cook other side until firm.
- Repeat with remaining batter.
- Serve with pure maple syrup and chopped pecans.