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Oat Bran Gingerbread Pancakes stacked on a white plate with a pat of butter on top, syrup in a dispenser in the background with an orange flower to the front and whole nutmeg and cinnamon sticks at the forefront of the image
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Oat Bran Gingerbread Pancakes

Dense, nutty, and spiced, these THM E pancakes are a crowd favorite.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: gingerbread, oat bran
Servings: 6 people
Author: Nicole

Equipment

  • Electric Griddle (recommended) or non-stick skillet

Ingredients

  • 1 1/2 c oat bran
  • 2 1/2 tsp Truvia sweetener
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon ground
  • 3/4 tsp allspice ground
  • 3/4 tsp nutmeg ground
  • 3/4 tsp ginger ground
  • 3/8 tsp cloves ground
  • 3/4 c almond milk unsweetened, original
  • 3/4 c egg whites carton
  • 1 tbsp blackstrap molasses

Instructions

  • In a medium to large bowl, combine the dry ingredients (all but the last three ingredients).
  • Stir well. Add the remaining three ingredients (almond milk through molasses) and stir again until combined.
  • Let sit for 7-10 minutes, or until the oat bran has absorbed the liquid and batter has thickened.
  • While batter is sitting, preheat the electric griddle to 300 or warm the skillet (the griddle will likely take longer to preheat than the skillet).
  • After the batter has sat and thickened, scoop batter onto the hot griddle in about 1/4-1/2 c amounts (yield will vary based on pancake size) and cook until bubbles form throughout the batter.
  • Flip the pancake, and cook the other side until well browned and cooked through.
  • Repeat until all batter is cooked.
  • Enjoy with sugar-free syrup.