Gingerbread and pancakes were just bound to come together, what a great combination. Take those to and add some whole grain flour and we have a healthy treat for breakfast, or if you are like us we eat pancakes for lunch or dinner also.
I made these gingerbread pancakes as part of the WonderMill Whole Grain Pancake Challenge. I always grind my spelt wheat on the pastry fine setting on my WonderMill grain mill.
Spelt Gingerbread Pancakes
Recipe Type: Breakfast
Author:
Prep time:
Cook time:
Total time:
Ingredients
- 1 3/4 cup freshly milled Spelt Flour
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1 teaspoon Ginger
- 1/8 Nutmeg
- 1/8 Cloves
- 1/4 All Spice
- 3 tablespoons Powdered Milk
- 1 1/4 cup Water
- 2 large Eggs
- 2 tablespoons Oil or Melted Butter
- 1 tablespoon Molasses
Instructions
- Pre-heat electric griddle to 375 degrees..
- Add all dry ingredients into a mixing bowl and whisk together.
- Add all wet ingredients into a 2nd mixing bowl and whisk together.
- Add dry ingredient mix to wet ingredient mixing bowl and whisk till it just comes together.
- Lightly spray your hot griddle with cooking spray.
- Use a 1/4 measuring cup to scoop the pancake batter onto the griddle.
- I cook these pancakes 2 minutes per side, this may vary on your griddle.
Notes
You can use regular milk, instead of powdered milk, by substituting milk for the water.
These are also great with syrup and a little whip cream on the top or even a caramel sauce.
