Gingerbread Spiced Pancakes

For a special festive breakfast, whip up a batch of these fluffy pancakes with cinnamon, ginger and nutmeg. 

Makes enough pancakes for 2-3 servings


  • 60ml Two Chicks egg whites
  • 150g oat milk (or milk of choice)
  • 2 tbsp black treacle
  • 1 tbsp maple syrup
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ginger powder
  • Pinch of nutmeg
  • Pinch of allspice 
  • Cranberries to decorate
  • Gingerbread man biscuits to decorate (optional)


    • Combine all of the ingredients (excluding the egg whites) until smooth.
    • Let the batter rest for 5 minutes.
    • Whisk the egg whites until stiff and glossy in another bowl.
    • Gently fold the egg white into the pancake batter. 
    • Heat a drizzle of oil in a large, non-stick pan over a medium heat and ladle 2-3 small rounds into the pan.
    • Cook for 1-2 mins until bubbles start to appear on the surface, then flip over and cook for a further 1 minute until fluffy.
    • Serve in a stack and decorate with cranberries, powdered sugar and a gingerbread man.