Gingerbread Pancakes

Valentine's day is right around the corner and I always try to do something special for my sweetie. He loves when I make breakfast so I began experimenting with using warming gingerbread spices in pancakes and it turned out wonderfully!  I can’t wait to make a double batch for him on Valentines morning and to save the leftovers for our week ahead! We found that these are best served with a drizzle of maple syrup but you can get creative with berries, or powdered sugar! We hope you enjoy these Gingerbread spiced pancakes!

Ingredients

½ cup of almond milk
½ tsp apple cider vinegar
1 egg whisked 
1 Tbsp molasses 
½ tsp vanilla extract
1 Tbsp pumpkin puree
1 Tbsp coconut oil or other vegetable oil
½ tsp baking soda
1 tsp baking powder
¾ cup of oat flour (to make your own, add rolled oats to a blender and blend on high until flour forms) 
½ tsp cinnamon
½ tsp ground ginger
⅛ tsp cloves
⅛ tsp nutmeg

Directions (makes 6 pancakes)  

1. Combine the almond milk and apple cider vinegar, stir and let sit until the mixture curdles a bit (about 3 minutes).
2. Combine the whisked egg, molasses, vanilla extract, pumpkin puree, coconut oil and milk/vinegar mixture in a large bowl and gently whisk to combine.
3. Add the baking soda, baking powder, oat flour, and spices to the bowl and stir until combined. 
4. Let your batter sit for five minutes while you heat your skillet on medium. 
5. Grease your skillet with butter, and pour ¼ cup of batter onto the pan. 
6. When bubbles appear and the edges are set, gently flip your pancakes. Cook for 1-2 minutes more and then plate! 
7. If Making Ahead of Monday, let the pancakes cool on a wire rack before putting them into bags and placing them into the fridge. 
8. Serve with a drizzle of maple syrup! 

Recipe inspired and adapted from Minimalist baker (gluten free protein pancakes)