The Pioneer Woman Tasty Kitchen
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Whole Wheat Gingerbread Pancakes

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Level: Easy

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Description

Light, fluffy and healthier gingerbread pancakes made with whole wheat pastry flour.

Ingredients

  • 2 cups Whole Wheat Pastry Flour
  • 1 Tablespoon Baking Powder
  • 2 teaspoons Cinnamon
  • 2 teaspoons Ginger
  • 1 teaspoon Nutmeg
  • ½ teaspoons Ground Cloves
  • ½ teaspoons Salt
  • 2  Eggs
  • 2 Tablespoons Unsulphured Molasses
  • 2 cups Almond Milk (or Your Preferred Type Of Milk)
  • 2 teaspoons Pure Vanilla Extract

Preparation

Heat a large skillet over medium heat.

Mix all of the dry ingredients (flour through salt) in a large mixing bowl. Set aside.

Mix all of the wet ingredients (eggs through vanilla) in a medium mixing bowl. Add wet ingredients into dry ingredients and mix well until there are no more dry spots; don’t over mix.

Lightly spray the skillet with a natural cooking spray and pour 1/4 cup sized scoops of pancake batter into the skillet. I was able to fit 2 pancakes in my skillet at a time.

When bubbles in the pancake settle and the edges begin to darken, flip the pancakes. Cook the other side until browned to your liking them remove the cooked pancakes to a plate. Repeat until all of the batter has been used.

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