Description
These whole wheat gingerbread pancakes with cinnamon vanilla syrup are fluffy and filled with warm seasonal spices, making them perfect for breakfast or brunch during the holiday season!
Ingredients
Units
Scale
- 1 1/2 cups whole wheat pastry flour (or white whole wheat flour)
- 1/4 cup ground flax seed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 and 1/4 cups milk
- 1/4 cup molasses
- 1 egg
- 2 Tablespoons pure maple syrup (or brown sugar)
- 1 Tablespoon melted coconut oil (or butter)
- 1 teaspoon vanilla extract
- Cinnamon Vanilla Syrup
Instructions
- Preheat a griddle to medium heat. In a medium bowl, combine the flour, flax seed, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set aside.
- In another bowl whisk together the milk, molasses, egg, brown sugar, coconut oil and vanilla extract. Pour into the dry ingredients and stir, leaving some lumps remaining in the batter.
- Pour onto the griddle ~1/4 cup at a time, and cook until bubbles start to form on the batter and the bottom begins to brown. Gently flip over and cook until the opposite side is browned and the pancake is cooked through. Remove from the griddle. Continue until all the batter has been used. Top with cinnamon vanilla syrup.