{recipe} Gingerbread Pancakes

Fluffy and comforting pancakes are a thing - and one of the best things.  I love the bold flavor of ginger and molasses together.  It is the perfect winter breakfast.  Quick, easy, and satisfying.

GINGERBREAD PANCAKES:
* serves 4

1 cup whole wheat flour (I use King Arthur white whole wheat flour)
1 tbsp baking powder (make sure is it aluminium free)
1 tsp ground ginger
1/4 tsp ground nutmeg
3/4 tsp ground cinnamon
1/4 tsp 1/2 tsp celtic sea salt
1 cup whole milk
1 egg
3 tbsp unsulphured molasses
2 tbsp pure maple syrup
2 tbsp unsalted butter, melted
1/2 tsp vanilla extract
pure maple syrup, grass-fed butter for serving.


NOTE: the strength of the molasses will determine the intensity of the gingerbread flavor - lighter molasses will have a subtle flavor, whereas black-strap molasses will be pretty intense.

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

In a medium bowl, stir together the whole wheat flour, baking powder, ground ginger, ground cinnamon, ground nutmeg, and celtic sea salt.  In another smaller bowl,  whisk together the whole milk, egg, molasses, maple syrup, melted butter, and vanilla extract.

Pour the wet ingredients over the dry ingredients and stir together until thoroughly combined and no lumps or flour remains.

Heat a large pan or griddle over medium heat and grease the pan with butter.  Add 3 tablespoons (I find that a cookie scoop makes this task effortless) of the pancake batter onto pan or griddle.  Cook the pancakes for about 2 minutes, flip and cook for two more minutes.  Repeat this process, adding more butter to the pan when needed, until all the batter has been transformed into delicious pancakes.

Serve with butter, honey and/or pure maple syrup.

Keep the gingerbread pancakes in an airtight container on the counter for 1-2 days.

Freezer friendly: These gingerbread pancakes, freezes beautifully.  Line a 9x13 inch baking sheet  with parchment paper (I like to use unbleached parchment paper.) Place the gingerbread pancakes on the baking sheet lined with parchment paper.  Freeze for 30 minutes. Transfer the frozen  pancakes to a labeled (content and date) freezer zipper bag, I also cut the parchment paper from the baking sheets to stick in between the pancakes to prevent them from sticking to each other.  Freeze for up to 3 months.