Healthier than their traditional counterparts, these gingerbread spelt pancakes still feel like a treat worthy for a holiday brunch or a cozy breakfast at home for two.
Ingredients
½ c spelt flour
½ tsp baking powder
¼ tsp baking soda
salt
½ tsp cinnamon
½ tsp ground ginger
ground cloves
¼ c sugar
1 egg
1Tbs molasses
2 Tbs butter, melted
¼ c plus 2 Tbs milk
Optional garnishes - maple syrup, butter, candied ginger
Instructions
Mix together all dry ingredients in a large bowl.
Combine all wet ingredients in a medium bowl.
Add wet ingredients to dry bowl and stir together with a wooden spoon or spatula just until combined, a few lumps are ok.
Heat a nonstick pan or griddle over medium high.
Add a little pat of butter to pan and melt if needed.
Ass ⅓-1/4 cup of batter at a time spread out throughout the pan, giving pancakes room to spread and cook.
Cook 3-4 minutes on the first side, or until pancake looks cooked through about half way up the side.
Flip pancake carefully with a spatula and cook for about 1-2 minutes longer on the other side.
Remove pancakes and place on a serving dish in the oven to keep warm or serve immediately with butter and syrup. Repeat with remaining batter.
Recipe by Chez Lem at http://chezlem.com/2016/12/20/gingerbread-spelt-pancakes/