On the weekends I like to make special breakfasts, something more complex than the usual weekday fare. Lately it’s been these ginger pancakes. If you love ginger as much as I do, you’ll enjoy starting your day with these kick-ass ginger kissed cakes. They’re made with a few simple, whole ingredients and packed with nourishing anti-inflammatory goodness. Added bonus – the batter is a snap to prepare in a blender or food processor. If you’re feeling extra indulgent a dollop of coconut cream takes it up a notch.
This recipe uses a similar technique to my chocolate waffles. You can use this batter in your waffle-maker as well by adding an extra ½ tsp of baking powder and a few tablespoons of olive oil. Either way is delicious. If you’re not really into the ginger kick, you could use a little less or leave it out completely. Leftovers freeze well with a layer of parchment in between. Simply reheat in the oven straight from the freezer.
Ginger is one of those versatile spices that can be used in almost any dish. Sweet or savory, from ginger bread cookies to spicy curries, ginger is adored the world over. Due to its universal popularity ginger is easy to find in most stores fresh, ground, cut, brined and crystallized. In this recipe I’ve used both ground and fresh ginger. The fresh ginger adds a more intense ginger kick that really plays off the sweetness of the syrup.
Ginger has many medicinal properties in addition to its culinary uses. It is rich in gingerol, a phytonutrient with antioxidant, anti-inflammatory, antiviral and antibacterial properties.
Ginger has been proven to be effective in treating:
- certain cancers
- heartburn and digestive issues
- problems with cholesterol
- heart disease and stroke.
While most studies used ginger in powdered form, fresh ginger is thought to be even more effective because it contains active enzymes. In fact, as little as ¼ inch of fresh ginger in cooked food was shown to significantly reduce arthritis pain. With all of its versatile culinary and medicinal uses, there’s no reason not to have ginger as a staple in your pantry.
I’ll take my dose with a dollop of coconut cream and maple syrup please!
 Aggarwal, Bharat B. and Yost, Deborah. Healing Spices. New York: Sterling Publishing, 2011, p.135-138, Print.
 Murray, Michael and Pizzorno, Joseph. The Encyclopedia of Healing Foods. New York: Atria Books, 2005, p.486. Print.