During the holidays I crave gingerbread. I love gingerbread cookies, gingerbread lattes…..it is right up there with pumpkin for me! This is a delicious pancake recipe that incorporates my love of gingerbread! I like to make a big patch so I can freeze some for a quick breakfast for my daughter.
- 1 1/2 cups whole-wheat flour
- 2 tsp baking powder
- 1 1/4 tsp pumpkin pie spice
- 1 tsp ground ginger
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1 1/2 cups buttermilk (I have always substituted almond milk and they have turned out fine)
- 1/2 cup unsweetened applesauce
- 2 tbsp canola oil( I substitute coconut oil)
- 2 tbsp molasses
- 1 tbsp sugar( I substitute coconut palm sugar)
- 1 tsp vanilla extract
- Whisk flour, baking powder, pumpkin pie spice, ginger, baking soda and salt in a large bowl. Whisk egg, buttermilk, applesauce, oil, molasses, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing—it will make the pancakes tough.
- Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.
- Coat a large skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed. Makes about servings (2 pancakes each).
- Top with your favorite syrup and voila! I prefer real blueberry syrup! Deliciousness!!!