Whole Wheat Gingerbread Pancakes Recipe

Name: Whole Wheat Gingerbread Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Whole Wheat Pastry Flour; 1 Tablespoon Baking Powder; 2 teaspoons Cinnamon; 2 teaspoons Ginger; 1 teaspoon Nutmeg; 1/2 teaspoons Ground Cloves; 1/2 teaspoons Salt; 2 Eggs; 2 Tablespoons Unsulphured Molasses; 2 cups Almond Milk (or Your Preferred Type Of Milk); 2 teaspoons Pure Vanilla Extract

Servings: persons

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

1
Heat a large skillet over medium heat.
2
Mix all of the dry ingredients (flour through salt) in a large mixing bowl. Set aside.
3
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.
4
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.
5
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.

1004

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups Whole Wheat Pastry Flour, 1 Tablespoon Baking Powder, 2 teaspoons Cinnamon, 2 teaspoons Ginger, and more.

Yes, Whole Wheat Gingerbread Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Gingerbread Pancakes

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