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Gingerbread Pancakes |
Gingerbread Pancakes
2 C. organic whole wheat pastry flour
2 T. ground flax seed
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ready to mix together |
2 tsp. ground cinnamon
2 tsp. ground ginger
1 1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. salt
1 C. soaked chia seeds (or 3 organic eggs)
1/2 C. organic brown sugar
1/3 C. molasses
1 tsp. pure vanilla extract
1/4 C. organic butter, melted (or organic canola oil)
2 C. organic buttermilk (or (soy) milk & 2 T. vinegar)
In a medium sized bowl, sift together the flour, flax seed, wheat germ, cinnamon, ginger, baking soda, nutmeg, cloves and salt. Set aside. In a large mixing bowl, whisk together the eggs (or chia), brown sugar, molasses, and vanilla. Stir in the dry ingredients and then blend in the melted butter (or oil) and buttermilk until the batter is thin, but not runny. Cook on a lightly oiled griddle, turning pancakes when surface bubbles begin to break. Serve immediately.
* batter can be made the night before and then kept in the fridge until ready to cook.
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batter ready for the fridge the night before |
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pancakes cooked by my husband on Christmas morning! |
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my breakfast! |
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close up view |
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