We are a pancake family. I swear my kids could eat pancakes for breakfast, lunch, and dinner. While I do buy the whole wheat pancakes, there’s nothing better than making them from scratch. I was reading the new issue of my Clean Eating magazine and came across these Gingerbread Pancakes. I immediately knew I wanted to give them a try this morning. As I suspected, they were a hit, even with the hubby!
- 1 1/4 cups whole wheat flour
- 1 Tbsp ground flaxseed
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground allspice
- 1/4 tsp ground nutmeg
- 2 cups unsweetened almond milk
- Grape Seed or Coconut Oil
- Maple Syrup (if desired)
- Berries (if desired)
- Combine all dry ingredients and mix well in a large mixing bowl.
- Add 2 cups of plain unsweetened almond milk; mix well.
- In a large nonstick griddle (or skillet), heat 1/2 tsp of grape seed or coconut oil. Using a 1/4 measuring cup, scoop pancakes onto griddle (or skillet). Cook for about 2 minutes or until bubbles form in the batter then flip and cook for an additional minute or so until the pancake is golden brown.
- Repeat step 3 with remaining oil and batter.
- Serve pancakes with 1/2 tsp of maple syrup and top with berries of your choice!
Gift Idea: Mix together all of the dry ingredients and transfer them into an 8-oz glass mason jar. Get a cute card to attach and include the directions on how to make them! (No, that wasn’t my idea. It also came from the Clean Eating Magazine!)