Gingerbread Pancakes

By Lynxa

Yum! These are our all time favorite pancakes, especially for the holidays! Our tradition is gingerbread pancakes on Thanksgiving morning. These are simply delicious! Soaking steps are including for breaking down the phytates in the grain (read more here), but it can be enjoyed just as well without soaking and just proceeding through the recipe. These are wonderfully light and flavorful! Using whole grains blended in the blender will produce a lighter texture over using flour, but both options are provided for you. These freeze very well and work great for a toddler snack!

Ingredients

• STEP ONE
• 1 1/2 cups buttermilk, kefir, or alternative acid medium
• 2 Tbsp coconut oil or olive oil
• 1 tsp vanilla extract
• 1 1/2 cups raw whole grain (1 cup kamut & 1/2 cup oats is our favorite!) or approximately 2 1/4 cup flour (you can also use brown rice and/or millet for a gluten free alternative- the possibilities are endless!)
• STEP TWO
• 1 egg, optional or additional liquid (just enough till it begins to swirl in a vortex)
• 3 1/2 Tbsp molasses
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• STEP THREE
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp sea salt

Preparation

Step 1

Combine step one ingredients in your blender and blend for 3 minutes if using whole grain, or 1 minute if using flour. If you are using flour, you may just want to combine with a mixer. Cover and allow to sit for 12-24 hours.

In the morning, add the step two ingredients and blend for 1 minute.

Finally, very briefly blend in the step three leavening ingredients.

If desired, you can add 1-2 Tbsp ground flaxseed to boost nutrition and fiber in step 2.

Prepare the pancakes on a warmed, lightly greased griddle. This recipe makes approximately 15 pancakes.