These gingerbread pancakes will make any morning feel like a holiday

This recipe reminds me of those vintage Looney Toons cartoons where the aroma of something cooking lifts Bugs Bunny off his feet and into midair. He blissfully floats along, surrendering to the fragrant current, until he reaches its source and devours the dish.

Similarly, the wafting scent of cinnamon, ginger and cloves when these pancakes are cooking lures everyone into the kitchen in the same intoxicating way, setting the cozy, relaxed mood that makes holiday mornings so treasured and sparking anticipation of the deliciousness to come.

These pancakes aren’t just enticing - with their gingerbread essence and decadent date sauce - they are nutritious too, made with a mix of whole grain and almond flours, protein-rich milk and eggs and no refined sugar.

Instead, the pancakes are lightly sweetened with molasses, which imparts a quintessential gingerbread depth of flavor, as well as minerals, such as iron, calcium and magnesium.

But it’s the date sauce decadently dolloped on top that makes the pancakes stand out as a real treat. A puree of dates, milk and a touch of salt delivers a sweet, fruity flavor that’s reminiscent of caramel, along with the dried fruit’s fiber and essential minerals. (The sauce can be made in advance, and is also delicious dolloped over ice cream or as a dip for apple slices.)

Topped with whipped cream for extra-festive flair, these pancakes are a memorable and nourishing treat for holiday mornings, or anytime you crave a special breakfast.

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Gingerbread pancakes with date sauce

Fragrant with gingerbread spices and topped with a decadent date sauce, these pancakes are ideal for holiday mornings or any time you crave an extra-special breakfast. The pancakes are made with whole-grain and almond flours. The sauce is simply a puree of dates and milk with a touch of salt - without any refined sugar - so they are nutritious, too.

Servings: 4 to 5 servings (makes 10 pancakes)

Total time: 45 minutes

Storage: Refrigerate the pancakes for up to 3 days. Refrigerate the sauce for up to 4 days.

Notes: The date sauce can also be made in a high-speed blender: In a blender, combine the milk, dates and salt, and blend on high, scraping the sides as needed, until smooth. It won’t be as smooth as it would be in the food processor, but it works fine.

Substitutions: Almond flour >> 1/2 cup whole-wheat pastry flour. Medjool dates >> 8 ounces/113 grams other types of dates. Egg-free? >> Use an egg substitute. Gluten-free? >> Use a gluten-free all-purpose flour mix. Whole-wheat pastry flour >> white whole-wheat flour, or 2/3 cup (83 grams) each all-purpose flour and regular whole-wheat flour.

INGREDIENTS

12 to 14 dates (8 ounces/227 grams) Medjool dates, pitted

1 3/4 cups (420 milliliters) milk (any fat level; regular or nondairy), divided

1/4 teaspoon plus a pinch fine salt

1 1/3 cups (160 grams) whole-wheat pastry flour (see Substitutions)

1/2 cup (52 grams) almond flour (see Substitutions)

1 tablespoon baking powder

1 1/2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon, plus more for serving

1/2 teaspoon ground cloves

2 large eggs

2 tablespoons (40 grams) unsulfured molasses (not blackstrap)

1 tablespoon neutral oil, such as avocado or canola, or melted unsalted butter, plus more as needed

1 teaspoon vanilla extract

Whipped cream, for serving (optional)

STEPS

If the dates are very dry, soak them in hot water for 10 minutes to rehydrate them, then drain.

In a food processor, combine the dates with a pinch of salt and process until finely chopped. With the processor running, drizzle in 3/4 cup (180 milliliters) of the milk, and continue to process, stopping to scrape down the sides and bottom of the bowl with a spatula, as needed, until a smooth, creamy sauce forms.

You should have about 1 1/4 cups. Set aside about half (1/2 cup plus 2 tablespoons) of the sauce to serve with the pancakes. (Refrigerate the remaining sauce - it’s great on toast, or as a topping for yogurt or oatmeal.)

In a medium bowl, whisk together the whole-wheat flour, almond flour, baking powder, ginger, cinnamon, cloves and the remaining 1/4 teaspoon of salt until well combined.

In a large bowl, whisk together the remaining 1 cup (240 milliliters) of milk, the eggs, molasses, oil and vanilla until well combined. Add the flour mixture to the milk mixture and stir until just combined. It’s okay if some lumps remain.

Heat a large (12-inch/30.5-centimeter or wider) nonstick griddle or skillet over medium heat until hot. Lightly oil the bottom of the skillet and, working in batches, as needed, depending on the size of your pan, ladle about 1/4 cup (60 milliliters) of the batter per pancake into the skillet. Cook until golden brown on the bottom and the tops are covered with bubbles, about 2 minutes, then flip and continue cooking until golden brown on the other side, about 2 minutes more.

Divide the pancakes among plates, top with a dollop each of the date sauce and whipped cream, if using, sprinkle with more cinnamon, and serve.

Nutrition | Per serving (2 pancakes and 2 tablespoons sauce), based on 5: 358 calories, 56g carbohydrates, 71mg cholesterol, 11g fat, 6g fiber, 12g protein, 1g saturated fat, 391mg sodium, 25g sugar

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

From cookbook author and registered dietitian nutritionist Ellie Krieger.