Gingerbread Pancakes

‘Tis the season for fluffy Gingerbread Pancakes! The batter is butter-free, oil-free and can easily be made dairy free (by using almond milk).

¾ cup (80g) rolled oats
¾ cup (90g) spelt flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 eggs, separated
½ cup (130g) pumpkin puree
3 tablespoons brown sugar (35g), packed
2 teaspoons blackstrap molasses
2 teaspoons vanilla extract
1 cup (240mL) milk
Maple syrup, to serve

View the full recipe at The Breakfast Drama Queen →