Gingerbread Pancakes
  • 2 cups whole wheat pastry flour, white whole wheat flour or whole spelt flour*
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • 2 cups buttermilk**
  • 2 large eggs
  • 2 Tablespoons unsulphured molasses (I'm not a fan of blackstrap which I find too bitter, but feel free to use it if you like it.)
  • 4 Tablespoons unsalted butter, melted
  • Melted, unrefined coconut oil for brushing the griddle
  1. Preheat a griddle to 400 degrees or medium heat.
  2. Combine the flour, baking powder, baking soda, salt and spices in a large mixing bowl.
  3. In a medium bowl or 4-6 cup measuring cup, whisk together the buttermilk, eggs, molasses and melted butter until well blended. (A blender can do this easily, too.)
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Brush the griddle with coconut oil and spoon about ¼ cup of batter onto the griddle. Add blueberries, chocolate chips or diced banana to the surface, if desired. When bubbles start to form on the surface of the pancake and the edges become slightly dry, flip it over and cook until down. Maintain the heat on medium-low or 400 degrees.
*Gluten-free: substitute any combo of GF flours or use my favorite combo: ⅔ cup GF oat flour, ⅔ cup brown rice flour and ⅔ cup buckwheat flour. You can also sub ¾ cup of almond pulp for ¾ cup of flour.
**No buttermilk? Sub half unsweetened yogurt (any kind) and half whole milk, hemp milk or almond milk. Or use 2 cups milk, omit the baking soda and use 2 teaspoons baking powder instead.
Recipe by Pamela Salzman at