Healthy Gingerbread Pancakes
Tastes just like a Gingerbread Cookie, but with lots of healthy fiber to kickstart your morning!
Ingredients
- 1 cup whole wheat flour
- 1 cup oat flour
- 1/4 cup wheat germ
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp ground dried ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground clove
- 2 cups buttermilk, warmed just above room temp or use whole milk
- 3 tbsp unsalted butter, melted
- 2 eggs
- 1 tbsp molasses I used backstrap molasses
- 1 tbsp vanilla
Instructions
- Whisk dry ingredients in a small bowl and set aside.
- Thoroughly combine the warmed milk, melted butter, eggs, molasses and vanilla.
- Heat a gridle at 350F, or if using a skillet, heat over medium-low heat. Spray with cooking oil.
- Gradually add the flour mixture into the milk mix, stirring slowly and gently. Overmixing will cause the pancakes to be flat and dense.
- Test the gridle/skillet by dripping a tiny dot of batter onto the surface. If it immediately bubbles, its ready. If not, wait a few more minutes.
- Pour/ladle the batter onto the gridle/skillet. Allow it to cook a few minutes, until the top is bubbly. Flip and cook another 2-3 minutes.
- Serve with whipped cream and/or syrup.
- Store any leftovers in the fridge or freezer. Microwave or use a toaster to reheat. If using a toaster, use the medium setting. Enjoy!