Glenda's Gingerbread Pancakes Recipe

"Autumn pancakes. Top with chopped walnuts or pecans."

Ingredients

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3 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon pumpkin pie spice

3 eggs

3 cups milk

1/2 cup molasses

1/2 cup coconut oil, melted

2 teaspoons vanilla extract

1 teaspoon vegetable oil

Prep 15 m

Cook 4 m

Ready In 19 m

Mix flour, baking powder, ginger, cinnamon, salt, baking soda, and pumpkin pie spice together in a bowl.
Whisk eggs in a separate bowl until smooth. Mix in milk, molasses, coconut oil, and vanilla extract. Whisk flour mixture into milk mixture until batter is combined; a few lumps are okay.
Grease a griddle lightly with oil; preheat over medium-low heat.
Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, about 4 minutes. Flip and cook until browned on the other side, about 3 minutes. Repeat with remaining batter.

Per Serving: 346 calories;14.7 g fat;45.5 g carbohydrates;8.2 g protein;62 mg cholesterol;451 mg sodium.Full nutrition
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