Description
Light, fluffy and healthier gingerbread pancakes made with whole wheat pastry flour.
Ingredients
- 2 cups Whole Wheat Pastry Flour
- 1 Tablespoon Baking Powder
- 2 teaspoons Cinnamon
- 2 teaspoons Ginger
- 1 teaspoon Nutmeg
- ½ teaspoons Ground Cloves
- ½ teaspoons Salt
- 2 Eggs
- 2 Tablespoons Unsulphured Molasses
- 2 cups Almond Milk (or Your Preferred Type Of Milk)
- 2 teaspoons Pure Vanilla Extract
Preparation
Heat a large skillet over medium heat.
Mix all of the dry ingredients (flour through salt) in a large mixing bowl. Set aside.
Mix all of the wet ingredients (eggs through vanilla) in a medium mixing bowl. Add wet ingredients into dry ingredients and mix well until there are no more dry spots; don’t over mix.
Lightly spray the skillet with a natural cooking spray and pour 1/4 cup sized scoops of pancake batter into the skillet. I was able to fit 2 pancakes in my skillet at a time.
When bubbles in the pancake settle and the edges begin to darken, flip the pancakes. Cook the other side until browned to your liking them remove the cooked pancakes to a plate. Repeat until all of the batter has been used.
