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Meatless Monday A-Z: The Ginger Fluke

Hello everybody!

Today, as many of you know, is Meatless Monday…


However, we were completely unprepared for it this week!  We had a pretty crazy weekend between racing, hall-of-fame dinners, some post-race celebrations and spending time with family and friends, that we didn’t spend any time thinking about it at all.  In fact, we had completely forgotten what the ingredient for today was!

But sometimes, things are just meant to be.

Because this morning, we woke up with a craving for these:

Pumpkin ginger Bread Pancakes.

Without realizing it, we were incorporating today’s meatless monday ingredient into our breakfast!  we think it was meant to be.

No, we did not have any fresh ginger in the house, but we always have powdered ginger, so that is how we unintentionally were able to participate in this week’s addition of Meatless Monday!

In fact, as we both sat down to our lovely little stacks of pancakes, we decided to check out Heather’s post today at Better With Veggies, because we wanted to find out what today’s ingredient actually was, and of course to see what everyone else did!

We had planned on posting about a different recipe today, but when we found out what today’s ingredient was, we made a change in our plans!

Pumpkin gingerbread pancakes with steamed cinnamon-ginger pears and maple-ginger cream.  We really can’t think of any better way to start off a Monday morning than with a steaming stack of these fluffy, cookie-inspired cakes!

So happy meatless Monday everybody, and don’t forget to head on over and visit Heather to check out what the other participants have come up with!

Pumpkin Gingerbread Pancakes

Prep: 5 min
Cook Time: 10 min
Serves: 2-3


For the Pancakes:

1/2c. buckwheat flour
1/2c. whole wheat flour
1.5 tsp baking soda
1 tsp ginger
1/2 tsp cinnamon
1 egg
2/3c. pumpkin puree
1 tbsp molasses
1 tbsp maple syrup
1 c. milk
1/2 tsp vanilla extract

For the Pears:

2 pears, thinly sliced
1/2 tsp ground ginger
1/4 tsp ground cinnamon

For the Cream:

1/3c. plain greek yogurt
2 tbsp maple syrup
1/4 tsp ground ginger
2-3 tbsp water


For the Pancakes:

Mix all dry ingredients in a medium-sized bowl.  In a separate bowl, combine the wet ingredients.   Add the wet to the dry and mix until fully combined.  Drop spoonfuls of batter onto a hot skillet and cook until the edges begin to firm up, then flip and cook for a couple minutes on the other side.

For the Pears:

Place sliced pears in a bowl and pour in a small amount of water to just cover the bottom of the bowl.  Microwave on high for 3-4 minutes, or until the pears are soft.  Drain away the water and stir in the ginger and the cinnamon.

For the Cream:

Blend all ingredients except water in a small bowl.  Add water, 1 tablespoon at a time, until the mixture is runny enough that it can be drizzled from a spoon.

Layer each pancake with a small dollop of the cream.  Place the pears on top and drizzle with leftover cream.


About twosaucysisters

We are twin sisters who are on a mission to create delicious, healthy food to help others live healthier, happier lives!

14 responses »

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  3. Hi there, I am collecting pumpkin recipes at the moment. Please do drop me a line on if you are ok with me linking to your post in my blog (Carole’s Chatter). Cheers

  4. Barbara Hambleton

    I love pumpkin and ginger too so this recipe seemed a no brainer. And delicious they were! I don’t think it will be long before I make them again. Great recipe ladies. Love you both!!

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  9. Barbara Hambleton

    If these pancakes taste as good as they look, then I’m definitely going to give them a try. 🙂

  10. Holy moley – these look fantastic! I can’t believe you just happened to use this week’s ingredient, what a happy accident. I’m pinning this recipe immediately, I can’t wait to make them!


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