Gingerbread Pancakes

Gingerbread Pancakes - Holisticole

Makes 6-8 pancakes 

What you need:
2 cups sprouted spelt flour
2 tsp aluminum-free baking powder
1 tsp aluminum-free baking soda
2 organic eggs, beaten
2 cups unsweetened nut or seed milk
2 tbsp coconut oil or grass-fed butter, melted
3 tbsp unsulphured blackstrap molasses
1 tbsp true cinnamon
1-2 tsp fresh ginger, grated
1/2 tsp vanilla extract
1/4 tsp nutmeg 

What to do:
-Mix together your dry ingredients in a large mixing bowl (spelt flour, baking powder, baking soda, salt and spices). In a separate small measuring cup beat the eggs (but don’t hurt them), stir in the nut or seed milk, molasses and the the melted coconut oil or butter (be careful not to cook the eggs with the hot oil/butter)
-Add the liquid to the dry and mix until you have a smooth batter, adding more flour or liquid as needed.
-Preheat your pan, griddle or skillet over medium heat and grease with some coconut oil or grass-fed butter, as needed.
-Scoop or pour your batter to form a pancake that suits you!
-Cook for 3-5 minutes on each side until golden brown.
-Serve with warm maple syrup + enjoy!

NOTES:
-Pictured i've added some plain icing (organic icing sugar + water) to create some gingerbread details!
 

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