2cupswhole wheat flourI used whole wheat pastry flour.
1tablespoonbaking powder
1/2teaspoonsalt
2teaspoonscinnamon
2teaspoonsginger
1teaspoonnutmeg
1/2teaspooncloves
2tablespoonsunsulphured molasses
2largeeggs
2cups+ 2 tablespoons almond milk or other milkI used unsweetened vanilla almond milk.
2teaspoonsvanilla
Instructions
Heat a large skillet over medium heat.
Mix all dry ingredients in a large mixing bowl. Mix all wet ingredients in a medium mixing bowl. Add wet ingredients to dry ingredients and mix well until there are no more dry spots; don't over mix.
Lightly spray skillet with a natural cooking spray and pour 1/4 cup 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. Repeat until all of the batter has been used.
Notes
Pancakes are the perfect make-ahead breakfast. They freeze really well so go ahead and double the batch.