Oatmeal Gingerbread Pancakes

I can’t believe that as I’m sitting here typing this entry there’s only a month and some days left of the year. Where did those 325ish days go? It also occurred to me that we are upon that time of year again when we stop and reflect on the things we are grateful for. Don’t get me wrong, we should always take a moment and reflect but as we begin to close in on the end we do have a lot more time to look back on. Not to sound cliche by being thankful for my family, friends, health, career, this blog, etc…you know all of the amazing things in my life, though I truly am. However, there is one other thing this year I find myself feeling extra grateful for, my strength to overcome.

We all go through times that can make us discouraged, angry, sad, hopeless, less than optimistic even. When we feel these ways the last thing that we think we have is the ability to make our way out of that hole that we’ve come to find we’ve fallen in. The thing is this, in that very moment when you’re standing there looking up toward the sky and can faintly see the sunlight trying to push it’s way down toward you, well that very moment is everything. That little tiny ray of sunshine is enough to prove to you that there is a light at the end, there is a solution, there is a way, there is still hope of something wonderful on the other side. Having trust in that alone will make you believe that you can have that very kind of wonderful. It’s not always a simple feat making your way up and out but where there is a will there is ALWAYS a way.

It took me a long time to realize that I wasn’t meant for failure, that I wasn’t doomed to have a lingering storm cloud over my head for the rest of my days, that I didn’t have to crack a joke about karma biting me in the butt for a past life and secretly being serious about it. I wasn’t meant for any of that. All I had to do was to believe in myself a little bit more. If I could find it in me to know my true strength, to know what I was capable of, to know that I, just as much as anyone else, was worthy of a wonderful life I could have it, too. So I did just that. I began to believe in every good quality, I began to embrace my flaws, believe that if I want something I could have it, trust that whatever occurs in my life was meant for me, both good and bad, believe in love, learn from my mistakes, forgive even those who wrong me, face my fears head on, but above all believe that I am strong enough to overcome even the toughest of moments.

Reflecting back over the past year, as I write this blog entry, I can say that I have conquered quite a bit. Each and every thing has given me the opportunity to take from it something that continues to build upon who I am, whether it be strength, wisdom, courage, optimism, I know no matter what I am a better person for it and to that I am eternally grateful. You, just as much as anyone, are worthy of only incredible things in this world providing you are willing to believe that you are. With a little faith in ourselves we all have the ability to overcome, stand strong in that sunlight and live a life that is nothing short of wonderful.

I must say I’m also forever grateful to pancakes but more specifically THESE Oatmeal Gingerbread ones. These healthy, vegan and gluten-free cakes are like a holiday dream come true! They’re plant-based, full of hearty whole grains, protein and taste just like a gingerbread cookie. This recipe is so easy to whip up and not to mention when you make them into the cookie shape you might just think you’re having dessert for breakfast. I don’t know about you but I’m okay with that!
Oatmeal Ginerbread Pancakes

Vegan/Gluten-free/Nut-free

Serves: 2 (makes about 6 small pancakes)/Prep time: 5 minutes/Cook time: 10 minutes

  • 1 tbsp flax seed
  • 1 tbsp water
  • 1 c gluten-free old fashion oats (I used this)
  • 1 scoop plant-based vanilla protein powder (I used this)
  • 1/4 c banana
  • 1/2 c unsweetened vanilla almond milk
  • 1 tbsp blackstrap molasses
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • pinch of ground cloves
  • pinch of sea salt
  • 1/4 tsp gluten-free baking powder
  • pure maple syrup for topping
  • optional gingerbread man cookie cutter(s)
  1. To make the flax egg, in a small dish combine the flax seed and water and let sit for 5 minutes.
  2. When ready, add the flax egg, oats, protein, banana, almond milk, molasses, spices and baking powder to a blender or food processor. Pulse until the ingredients are well combined. (Batter with have a thicker consistency than normal pancakes.)
  3. In a large fry pan spray with non-stick spray and preheat on low.
  4. When warm, spray the cookie cutter(s) if using with additional non-stick spray and lay onto pan. Spoon batter into each and spread out evenly. (If not using cookie cutters just scoop out 1/4 c of the mixture and spread onto pan like a regular pancake.)
  5. Allow pancakes to cook for about 3 minutes per side or until golden brown. If using cookie cutters carefully slide the pancake out before flipping to cook additional side.
  6. Remove from the pan when done and let rest on a cooling rack until ready to serve.
  7. Top with maple syrup, fresh fruit, seed or nut butter to serve!

 

Nutrition: (per serving without toppings- about 3 small pancakes) 279 calories, 6.7g fat, 41g carbs, 8g sugar, 15g protein

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