These Vegan Gingerbread “Buttermilk” Pancakes Are Stacked With Protein

Whether you’re following a vegan diet or not, these pancakes are a must. You won’t be able to resist this fluffy and sweetly spiced veganized buttermilk stack — just one pancake is 77 calories and offers four grams of protein. These are also sweet enough on their own so you can skip the 200 calories of maple syrup and top with a few berries instead — it’s about 30 calories for half a cup.

Aside from being a healthier, low-cal version than regular buttermilk pancakes, the gingerbread flavor beats any traditional flapjack. These are also made with a vegan egg that’s made with flax meal and water — so you can skip the cholesterol and get a little extra fiber. That coupled with the added protein powder is the perfect combination for weight loss. They taste amazing hot off the griddle but also refrigerate well if you want to save a few for tomorrow’s breakfast.

Vegan Pancakes
Vegan Pancakes
  1. Vegan egg:
  2. 1 tablespoon ground flaxseed
  3. 3 tablespoons water
  1. Dry ingredients:
  2. 1 cup whole…

So THAT’s Why We Have Gingerbread Houses

ullstein bild via Getty Images

Gingerbread houses are a deep-rooted part of our holiday tradition. They make an appearance everywhere in December, from your household all the way to The White House. And we have the Germans to thanks for it, but more specifically the Brothers Grimm.

Yes, the story of a cannibalistic witch gave us our beloved gingerbread houses.

In 1812, the Grimm’s fairy tale Hansel and Gretel was published, and with it the wonderful idea of creating a house out of cake and candy took off. We’re not saying that gingerbread houses weren’t constructed before this story ― some say they were built in Germany as early as the 16th century ― we’re saying that the publishing of this tale popularized the idea, and brought it over to the U.S.

Ludwig Richter

And it has found a happy tradition in the states ever since.

But before that, gingerbread…

Swap This Way: Gingery Nut Butter Cookies


The classic sweet treat gets an unexpected upgrade.

Crumbly or crisp, warm or ice-box cold, cookies take the cake any day, which is why there’s nothing I look forward to more than a good old fashioned holiday cookie swap. This year, I plan on making my classic sugar cookies, pecan sandies (my grandmother’s recipe) and this gingery nut-butter based treat I came up with while playing with classic peanut butter recipes.

Think of it as a ginger snap meets peanut butter thumbprint. You can use powdered ginger spice or fresh ginger and play with the amount to suit your tastebuds. I like a lot of zing so I tend to go heavy on the ginger. The Maldon salt finish (sprinkled on top of each cookie before baking) adds texture, detail and that little bit of salinity that brings the whole…