Whole Wheat Gingerbread Pancakes

• 2 cups Whole Wheat Pastry Flour
• 1 Tablespoon Baking Powder
• 2 teaspoons Cinnamon
• 2 teaspoons Ginger
• 1 teaspoon Nutmeg
• 1/2 teaspoons Ground Cloves
• 1/2 teaspoons Salt
• 2 Eggs
• 2 Tablespoons Unsulphured Molasses
• 2 cups Almond Milk (or Your Preferred Type Of Milk)
• 2 teaspoons Pure Vanilla Extract

1. Heat a large skillet over medium heat.
2. Mix all of the dry ingredients (flour through salt) in a large mixing bowl. Set aside.
3. Mix all of the wet ingredients (eggs through vanilla) in a medium mixing bowl. Add wet ingredients into dry ingredients and mix well until there are no more dry spots; don't over mix.
4. Lightly spray the skillet with a natural cooking spray and pour 1/4 cup sized scoops of pancake batter into the skillet. I was able to fit 2 pancakes in my skillet at a time.
5. When bubbles in the pancake settle and the edges begin to darken, flip the pancakes. Cook the other side until browned to your liking them remove the cooked pancakes to a plate. Repeat until all of the batter has been used.

whole wheat pastry flour, baking powder, cinnamon, ginger, nutmeg, ground cloves, salt, eggs, molasses, almond milk, vanilla

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/whole-wheat-gingerbread-pancakes/ (may not work)