Cranberry Gingerbread Topped Pancakes

After seeing our town light up the Christmas tree and the craving for pancakes I woke up feeling festive which led to experimenting with a seasonal recipe. I am not a fan of full on gingerbread recipes.

Ingredients:

• Food Lion Pancake Mix
• 2/3 cup of water

Gingerbread DIY Seasoning:

• 1 tbsp ground ginger
• 1 tbsp allspice
• 1 dash of black pepper
• 1 tbsp cinnamon
• 1/2 tbsp cloves
• 1/2 tbsp nutmeg

Cranberry Topping:

• 2/3 cup of agave sweetener or maple syrup
• 2 cups of cranberries, fresh or frozen
• 1/2 cup of water

Directions:

1. If you are using pancake mix follow the directions on the box.
2. Heat frying pan on low heat. Spray with cooking spray and add the mixture to the pan in scoops.
3. Flip the pancakes after 2-3 minutes or when you see bubbles throughout the pancake flip them over.
4. Let pancakes cook for another 3-5 minutes or until golden.

For the cranberry topping:

1. Add all ingredients to a small saucepan and bring to a simmer. Lightly simmer until mixture has thickened. About 10 minutes.
2. With a fork, mash 1/2 of the cranberries. Simmer about 5 minutes.
3. Serve 1-2 tbsp of cranberry sauce on top of gingerbread pancakes per person.