Dessert for 4

Gingerbread Pancakes with eggs

Name: Gingerbread Pancakes with eggs
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/3 cup whole wheat pastry flour or white whole wheat flour; 2 tsp baking powder; 1 tsp cinnamon; 1 tsp ginger; 1/2 tsp allspice; 1/4 tsp kosher salt; 3/4 cup milk of choice; 1 large egg; 3 tbsp molasses; 1 1/2 tbsp coconut sugar or brown sugar; 2 tbsp melted & cooled coconut oil; 1 tsp vanilla extract

These gingerbread pancakes blend whole wheat flour, warm spices, molasses, and coconut oil before cooking on a skillet.

$0.15per serving $

25 minstart to table

4servings

American Vegetarian Kid-friendly Budget Desserts Holiday Winter

Ingredients

1 1/3 cup whole wheat pastry flour or white whole wheat flour
2 tsp baking powder
1 tsp cinnamon
1 tsp ginger
1/2 tsp allspice
1/4 tsp kosher salt
3/4 cup milk of choice
1 large egg
3 tbsp molasses
1 1/2 tbsp coconut sugar or brown sugar
2 tbsp melted & cooled coconut oil
1 tsp vanilla extract

Steps

Whisk the flour, baking powder, cinnamon, ginger, allspice, and salt in a bowl.
Whisk the milk, egg, molasses, sugar, melted coconut oil, and vanilla in a second bowl.
Stir the wet mixture into the dry mixture until just combined.
Heat a lightly oiled skillet over medium heat.
Cook the batter in small rounds for 2 to 3 minutes per side, until firm and cooked through.