Gingerbread Pancakes
Yields: 24 pancakes
  • 2 cups whole wheat pastry flour (or all purpose flour)
  • 2 tablespoons coconut sugar
  • 2 teaspoon baking powder
  • 2 teaspoons ground ginger
  • 1 teaspoons cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon ground cloves
  • 2 cups buttermilk
  • 2 eggs
  • ¼ cup molasses
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  1. In a large bowl, whisk flour, sugar, baking powder, ginger, cinnamon, baking soda and cloves.
  2. In a separate smaller bowl (or directly in a liquid measuring cup) whisk together the buttermilk, eggs, molasses, canola oil and vanilla.
  3. Add wet ingredients to dry ingredients, folding until just combined. Let sit for 10 minutes.
  4. Meanwhile, preheat a nonstick skillet to medium heat (325F degrees) and spray with cooking spray.
  5. Spoon batter onto skillet by the ΒΌ cupful (adjust to desired size) Cook for 3 to 4 minutes, or until bubbles form and the edges look set. Flip pancakes and cook for another 2 to 3 minutes, or until set.
Recipe by Alida's Kitchen at