Skinny Gingerbread Pancakes

These fluffy Skinny Gingerbread Pancakes are bursting with warm holiday spices. Serve these up Christmas morning or any morning for the most perfect seasonal treat!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings pancakes

Calories 100

Author Kim

Ingredients

2 cups whole wheat flour*
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ginger
1 teaspoon nutmeg
½ teaspoon cloves
2 tablespoons unsulphured molasses
2 large eggs
2 cups unsweetened vanilla almond milk or other milk product
2 teaspoons pure vanilla extract

Instructions

Heat a large skillet over medium heat or a griddle.
Mix all dry ingredients in a large mixing bowl. Add all wet ingredients and mix well to combine, until there aren't any dry spots; don't over mix.
Lightly spray skillet or griddle with a natural cooking spray and spoon about ¼ cup of pancake batter onto the skillet or griddle.
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

*Spoon in flour and then use a knife to level off the top. All-purpose, whole wheat pastry flour and gluten-free flour mixes will work.

Nutrition