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KCL Friday Finds

Welcome to KCL Friday Finds! Grab a cup of coffee and get ready for some shopping fun! This weekend I’m all about treating myself to an at-home mani for selfcare Sunday and getting that glow with a new skincare routine.

I’m so happy to be using Oh It’s Natural again! Their products are all-natural with simple ingredients, so they're perfect for sensitive skin or for people like me who have a lot of allergies. This 3-Step Complete Hemp Skincare Regimen includes a cleanser, face oil, and sugar scrub. The Hemp All Over face oil can be used as an oil cleanser and makeup remover as well as a moisturizer.

Made with hemp seed oil, sunflower oil, and Vitamin E oil; it’s such a hydrating and nourishing oil. More so than most facial oils I’ve tried, this one really helps to even my skin tone and gives my skin a healthy glow. Hemp seed oil ranks zero on the comedogenic scale, so it’s perfect for all skin types. If you’ve been wanting to try a face oil but have been hesitant, I high…

Homemade Gingerbread Pancakes


I've been on a gingerbread kick this holiday season. I'm usually one for cranberry and pumpkin desserts, but this year I've been experimenting more and more with molasses and ginger. During the holidays, I love to add festive flavors to my weekend brunches. It's so yummy to make french toast, pancakes, or bread pudding with pumpkin puree, dried cranberries, or eggnog. This year after I had a large leftover jar of dark molasses, I came up with this recipe for gingerbread pancakes. It's a quick and easy (and incredibly yummy) way to infuse some classic gingerbread flavors in to your holiday breakfast.

Ingredients
  • 1 cup all-purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/3 c molasses 
  • 1 cup milk
  • 2 tablespoons unsalted butter, melted, or vegetable oil
  • 1 large egg 

Instructions

1. Whisk the wet ingredients into a medium bowl - the milk, oil, eggs, molasses, and milk with the brown sugar. Then whisk in the dry ingredients until it's just combined. A few lumps are okay.

2. Heat your griddle to medium high heat and coat with canola oil or butter.

3. Spoon about 1/3 cup batter for each pancake to make them small. The extra syrup in this batter makes these a little hard to flip, so make them small and make sure they're cooked until there are lots of bubbles on top before flipping.

*Tip: with finicky batters like this, I've found it works best to just get in there and go for it. Place your spatula just under the edge then slide it all the way under a pancake very quickly.

Sprinkle with powdered sugar and a sickening amount of maple syrup and enjoy!


More Holiday Breakfast & Brunch Ideas 

Comments

  1. Oh, these look soooo good...and here I couldn't even get instant oatmeal right this morning!

    ReplyDelete
  2. You always have something yummy here, Krisztina!
    Merry Christmas!

    ReplyDelete

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