Ingredients for Whole Wheat Gingerbread Pancakes
- Whole Wheat Flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- Frozen Apple Juice Concentrate
- 1 cup water
- 1/4 cup melted butter, unsalted
- 2 large eggs
- Maple Syrup
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How to Make Whole Wheat Gingerbread Pancakes
- In a large bowl, whisk together 2 cups whole wheat flour, 2 teaspoons baking soda, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/2 teaspoon salt.
- In a medium bowl, whisk together 1/2 cup apple juice concentrate, 1 cup water, 1/4 cup melted unsalted butter, and 2 large eggs until well combined. If using, add 1/4 cup molasses and whisk to incorporate.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Heat a lightly oiled griddle or large skillet over medium-high heat. (Note: Medium-high heat is important to ensure the pancakes cook through and don't get soggy).
- Pour 1/3 cup of batter onto the hot griddle for each pancake, leaving about 2 inches between each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface and the edges look set.
- Transfer cooked pancakes to a plate and keep warm in a low oven (around 200°F/93°C) while you cook the remaining batter.
- Serve immediately with butter, maple syrup, apple butter, or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
90g
Fat
27g
Carbs
17g
