Healthy Gingerbread Pancakes For One
Prep time: 
Cook time: 
Total time: 
Yield: 1 serving
  • 2 tablespoons flaxseed meal
  • 4 tablespoons almond meal
  • ¼ teaspoon baking soda
  • ⅓ teaspoon ground ginger
  • ⅓ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 1 pinch salt
  • 1 large egg
  • 1 tablespoon milk (I used plain, unsweetened almond milk, but you can use any kind of milk you like)
  • 1½ tablespoons molasses
  • ½ teaspoon pure vanilla extract
  • Butter, for cooking
  • Toppings, such as butter, whipped cream, maple syrup, honey, etc.
  1. Whisk together the flaxseed meal, almond meal, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl. Whisk in the egg, milk, molasses, and vanilla. (This can also be done in a blender or food processor if you prefer.)
  2. Preheat a large nonstick skillet over medium-low heat; add a pat of butter and swirl the pan to spread it around. Once the butter is sizzling, pour in the batter into 3 pancakes.
  3. Cook until the pancakes are golden on the first side (about 2 to 3 minutes), then flip and cook until golden on the second side (about 1 to 2 minutes).
  4. Serve hot, topped with anything you like.
Recipe by An Edible Mosaicâ„¢ at