Gingerbread Pancakes

We are a pancake family. I swear my kids could eat pancakes for breakfast, lunch, and dinner.  While I do buy the whole wheat pancakes, there's nothing better than making them from scratch.  I was reading the new issue of my Clean Eating magazine and came across these Gingerbread Pancakes.  I immediately knew I wanted to give them a try this morning.  As I suspected, they were a hit, even with the boyfriend!  

Ingredients:

• 1 1/4 cups whole wheat flour
• 1 Tbsp ground flaxseed
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 2 cups unsweetened almond milk  
• Grape Seed or Coconut Oil 
• Maple Syrup (if desired)
• Berries (if desired)

 

Directions: 

1. Combine all dry ingredients and mix well in a large mixing bowl. 
2. Add 2 cups of plain unsweetened almond milk; mix well.
3. In a large nonstick griddle (or skillet), heat 1/2 tsp of grape seed or coconut oil. Using a 1/4 measuring cup, scoop pancakes onto griddle (or skillet).  Cook for about 2 minutes or until bubbles form in the batter then flip and cook for an additional minute or so until the pancake is golden brown.  
4. Repeat step 3 with remaining oil and batter. 
5. Serve pancakes with 1/2 tsp of maple syrup and top with berries of your choice! 

Gift Idea:  Mix together all of the dry ingredients and transfer them into an 8-oz glass mason jar. Get a cute card to attach and include the directions on how to make them! (No, that wasn't my idea. It also came from the Clean Eating Magazine!)