Whole Wheat Gingerbread Pancakes

The perfect pancakes for Christmas morning or anytime!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings pancakes

Calories 86

Author Kim

2 cups whole wheat flour I used whole wheat pastry flour.
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoon nutmeg
1/2 teaspoon cloves
2 tablespoons unsulphured molasses
2 large eggs
2 cups + 2 tablespoons almond milk or other milk I used unsweetened vanilla almond milk.
2 teaspoons vanilla

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.

Pancakes are the perfect make-ahead breakfast. They freeze really well so go ahead and double the batch.