Tasty Gingerbread Pancakes Recipe

Tasty Gingerbread Pancakes Recipe

Cinnamon, ginger and cloves take these pancakes to the next level—and they’re MIND Diet approved.

By Rose Hayes

You can still enjoy pancakes on the MIND Diet, but with a healthy twist. Try this yummy, but good-for-you take on the breakfast classic. They don’t need syrup, but if you use it, measure out one serving and count it towards your weekly sugar allowance. Even without syrup, you’ll be pleasantly surprised by comforting flavors like cinnamon, vanilla and clove—they taste great and they’ll make your kitchen smell amazing.

Ingredients (Serves 4)
1 ¼ cup white whole-wheat flour
¼ cup brown sugar
1 tablespoon baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup almond milk
¼ cup brewed coffee, cold
2 tablespoons olive oil
2 teaspoons vanilla extract


  • Whisk flour, brown sugar, baking powder, ginger, cinnamon and cloves in a medium mixing bowl until the lumps are gone. Then, stir in the other ingredients.
  • Heat a nonstick skillet over medium-low heat. Ladle ¼ cup batter onto the pan for each pancake.
  • Cook until bubbles appear on the surface of the pancake, about two to three minutes.
  • Flip the pancake and cook for another two to three minutes, or until golden brown.

Nutrition Facts (per serving)
Calories per serving: 256; Fat: 7.9 g; Protein: 5.4 g; Sodium 409 mg; Fiber 5.5 g Carbs: 44.7 g; Sugar: 13.7 g.

From The Everything Guide to the MIND Diet: Optimize Brain Health and Prevent Disease with Nutrient-dense Foods.

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