Description
Spiced whole-wheat pancakes flavored with cinnamon, ginger and molasses.
Ingredients
Scale
- Dry ingredients:
- 1 cup (113g) whole wheat pastry flour or white whole wheat flour (or use all purpose flour*)
- 2 teaspoons baking powder
- 3/4 teaspoon cinnamon
- 3/4 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- Wet ingredients:
- 1 egg
- 3 tablespoons molasses
- 1 tablespoon coconut sugar
- 1 teaspoon vanilla extract
- 1 cup (240g) non dairy milk (unsweetened almond milk suggested)
- 2 tablespoons melted and cooled coconut oil or melted butter
Instructions
- Whisk together whole wheat pastry flour, baking powder, cinnamon, ginger, allspice and salt in a medium bowl; set aside.
- In a separate large bowl, whisk the egg, molasses, coconut sugar, vanilla and milk; add dry ingredients and mix until just combined.
- Gently stir in melted coconut oil or melted butter; do not overmix.
- Lightly coat a large nonstick skillet or griddle with coconut oil or butter and heat over medium.
- Drop batter by 1/3 cup onto skillet and spread slightly if needed.
- Cook until bubbles appear on top, about 2 minutes.
- Flip pancakes and cook until golden on the underside, about 2 minutes.
- Wipe the skillet clean and repeat with remaining batter, adding more oil or butter as needed.
- Reduce heat to medium-low or low after the first batch if pancakes are browning too quickly.
- Serve 2 pancakes per person (serves 4); top with butter and/or pure maple syrup.
- Prep Time: 10 mins
- Cook Time: 10 mins