Gingerbread Pancakes Recipe

Gingerbread for breakfast is delicious!  Dust these gingerbread pancakes with powdered sugar and take a taste and you might just forgo the syrup.  I use unsweetened vanilla almond milk, but you could use regular almond milk or soy milk as well.

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Gingerbread Pancakes

Prep Time15 minutes mins

Active Time15 minutes mins

Total Time30 minutes mins

Course: Breads

Cuisine: Vegetarian

Yield: 4 people

Materials

• 1 1/2 cup white whole wheat flour
• 3 tablespoons yellow cornmeal
• 3 teaspoons baking powder
• 1 1/2 teaspoons unsweetened cocoa powder
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1 1/2 cup unsweetened vanilla almond milk
• 3 egg whites (or 1/2 cup liquid egg whites)
• 3 tablespoons molasses
• 3 tablespoons canola oil
• powdered sugar for dusting

Instructions

• In a large bowl combine the flour, cornmeal. baking powder, cocoa, ginger, cinnamon and cloves.
• In a separate bowl whisk together almond milk, egg whites, molasses and oil.
• Make a well in the dry ingredients and add the wet ingredients. Stir just enough to moisten; batter will be lumpy.
• Spray a griddle or large skillet with cooking spray (or use a non-stick pan). Pour 1/3 batter onto pan for each pancake.
• Cook until top is bubbled and edges are dry; turn pancakes over.
• Dust with powdered sugar and serve.