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
Instructions
In a large bowl, whisk flour, sugar, baking powder, ginger, cinnamon, baking soda and cloves.
In a separate smaller bowl (or directly in a liquid measuring cup) whisk together the buttermilk, eggs, molasses, canola oil and vanilla.
Add wet ingredients to dry ingredients, folding until just combined. Let sit for 10 minutes.
Meanwhile, preheat a nonstick skillet to medium heat (325F degrees) and spray with cooking spray.
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 https://www.alidaskitchen.com/2014/12/11/gingerbread-pancakes-recipe/