Gingerbread Pancakes
Ingredients:
Dry
1 cup buckwheat flour
1 cup spelt flour
1½ fl oz Sucanat
1 tbsp flax seeds
1½ tbsp baking powder
½ tsp baking soda
½ tsp sea salt
Wet
1¼ cup water
6 fl oz soy milk
1 fl oz safflower oil
2 tbsp unsweetened applesauce
½ tsp cinnamon
1 tbsp ground ginger
4 fl oz molasses
¼ tsp ground cloves
¼ tsp ground allspice
Preparation:
Preheat a griddle or skillet to medium heat.
Place dry ingredients in a large bowl and whisk well.
Combine wet ingredients in another bowl.
Add wet to dry and mix well.
Lightly oil the griddle or skillet with sunflower or coconut oil.
Slowly pour batter into desired size.
Heat until bubbles appear.
Flip and cook until golden brown.
Add syrup of choice.
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