Gingerbread Pancakes
Light, fluffy and delicious, these Gingerbread Pancakes will not only be a hit during the holiday season, but all throughout the year too!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Breakfast, brunch, Main Course, main dish, meatless
Cuisine: American
Diet: Vegan
Servings: 12 pancakes
Calories: 110kcal
- 2 cups whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ cup ground flax seed
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ½ teaspoon ginger
- ½ teaspoon salt
- 2 tablespoons molasses
- 2 tablespoons 100% maple syrup
- ½ cup unsweetened applesauce
- 2 cups plain seltzer
Mix together flour, baking powder, baking soda, flax, cinnamon, cloves, ginger and salt in a medium bowl.
Mix together molasses, maple syrup, applesauce and seltzer in a separate bowl.
Pur milk mixture into flour mixture and stir until just combined being careful not to over mix. The batter will be thick.
Stir to combine.
Preheat a greased griddle on medium-low heat for 2-3 minutes to get it hot. Place about ⅓ cup of batter onto hot griddle and cook for 1-2 minutes on each side, until golden brown.
Top with extra maple syrup if desired.
To store in the refrigerator, place in an airtight container for up to 5 days.
To store in the freezer, place in an airtight container for up to 3 months.
Calories: 110kcal | Carbohydrates: 22g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 216mg | Potassium: 165mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 1mg