Gingerbread Pancakes

I'll have to admit, I was a little nervous serving these pancakes to my girls because ginger can be kind of a strong flavor sometimes. However, my fears were set aside when my girls gobbled them up. My 4-year-old kept telling me how good they were too. Now that might have been because I threw in some mini chocolate chips and used Christmas pancake molds to make theirs, but hey, nonetheless, they liked them. They even liked them so much, they had them cold for lunch. I threw some raspberries (thawed, frozen) on top of mine and I liked it that way too.

If you're planning on having overnight guests during the holiday season, serve up these festive pancakes. You can even make them more special by adding a dollop of whipped cream on top.

Gingerbread Pancakes
1 1/2 cups whole wheat flour
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. Cloves
1 Tbsp. brown sugar
1/2 tsp. salt
1/4 tsp. nutmeg
1 1/4 cup milk (I use almond milk)
1 Tbsp. Molasses
3 Tbsp. canola oil
1 egg, slightly beaten
1/2 cup mini chocolate chips (optional)
whipped cream (optional)
raspberries (fresh or thawed frozen)

In a mixing bowl, whisk together the milk and molasses until combined well; add the egg and oil and whisk. Mix in the dry ingredients and stir until flour is just moistened. Fold in chocolate chips, if desired. Let batter sit for 10 minutes while griddle or skillet heats up.

Pour batter by scant 1/4 cups onto pre-heated griddle. Cook until tops get bubbly and edges start to look dry. Flip and cook the other side until golden. Repeat until all the batter is used.

Serve pancakes with maple syrup and optionally top with raspberries, whipped cream and additional chocolate chips.

SOURCE:Adapted from Cinnamon Spice & Everything Nice

Linked to...
This Week's Cravings @ Mom's Crazy Cooking