Gingerbread Pancakes

Ingredients

• 1 cup spelt flour (or other flour of choice)
• 1/2 tbsp baking powder
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1/8 tsp ground cloves
• ¼ teaspoon salt
• 1 cup (+1 tbsp) milk of choice, room temp
• 2 medium eggs
• 2 tbsp blackstrap molasses
• 2 tbsp maple syrup
• 2 tablespoons melted butter

Directions

1. Heat a pan over medium heat. I use my cast iron pan but feel free to use whatever you like.
2. In a medium size bowl whisk together all the dry ingredients. Set aside.
3. In another medium size bowl whisk together all the wet ingredients.
4. Add the wet ingredients to the dry ingredients and whisk to combine the mixture well. Be sure there are no crumbs of flour left over (If needed, add more milk to the mixture).
5. Butter/grease the pan if needed. Using a 1/4 cup measuring cup, add the pancake mixture to the pan. Cook on the first side for about 1 minute, bubbles will form. Then flip the pancake and cook on the other side for about 1-2 minutes. The pancake should be golden brown in color.
6. Serve warm with a drizzle of maple syrup.

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