Gingerbread Pancakes

Makes 2 servings

ingredients

1/2 cup unbleached white flour
1/2 cup whole-wheat flour
1 tablespoon white sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
Dash ground cloves
1 cup buttermilk or soured almond/rice/soy milk (see Notes)
2 tablespoons molasses
1 tablespoon vegetable oil
1 egg or 2 egg whites, lightly beaten

directions

In a large bowl, combine all dry ingredients (white flour through cloves). In a small bowl, whisk together the milk, molasses, oil, and egg. Slowly pour the liquid mixture into the flour mixture and stir until uniform. Over medium-low heat, cook the pancakes for about 3 minutes on each side. Serve with butter or margarine.

notes

To sour a milk substitute, measure 1 tablespoon of vinegar into a cup. Add enough almond/rice/soy milk to make 1 full cup. Stir gently and allow the mixture to sit and sour for a few moments.

Source: Amelia