Whole Wheat Gingerbread Pancakes

• 2 cups whole wheat flour
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1 (12 ounce) can frozen apple juice concentrate, thawed
• 1/2 cup water
• 1/4 cup butter, melted
• 2 large eggs
• additional butter, for topping
• maple syrup or apple butter

1. Whisk first 6 ingredients in a large bowl to blend.
2. Whisk apple juice concentrate, water, butter and eggs in a medium bowl to blend.
3. Add to dry ingredients, whick batter just until blended.
4. Heat heaby griddle or skillet over medium-high heat; brush with some oil or butter.
5. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart.
6. Cook until pancakes are golden brown, about 3 minutes per side.
7. Transfer to plate and keep warm in low oven while making the rest of the pancakes.
8. Serve with butter, maple syrup or apple butter.

whole wheat flour, baking soda, ground ginger, ground cinnamon, salt, ground cloves, apple juice concentrate, water, butter, eggs, additional butter, maple syrup

Taken from www.food.com/recipe/whole-wheat-gingerbread-pancakes-82505 (may not work)