Gingerbread apple pancakes

• Vegetarian

• Produce

  • 1 Apple, large
  • 1 1/2 tsp Ginger, ground

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 tsp Cinnamon
  • 1/4 tsp Clove, Ground
  • 1/2 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 1 cup Whole wheat pastry flour

• Oils & Vinegars

  • 4 tbsp Avocado oil or organic canola oil

• Dairy

  • 1 cup Buttermilk

Found on healthyseasonalrecipes.com

Description

Directions

• Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, ginger, nutmeg, baking soda, salt and cloves in a medium bowl.
• Beat eggs in a large bowl. Beat in buttermilk, molasses and 3 tablespoons oil. Stir the flour mixture into the buttermilk mixture. Stir in apple.
• Heat griddle or large skillet over medium-high heat. Brush 2 teaspoons oil over the griddle or 1 teaspoon oil over skillet. Ladle ¼ cup-fulls of the batter onto the hot griddle or skillet spacing to account for spread. Cook, adjusting heat as necessary to prevent scorching, until the pancakes are set up and browned on the bottom, 2 to 4 minutes. Carefully flip over and continue cooking until cooked through. Repeat with the remaining 1 teaspoons oil in one more batch for the griddle or two more batches for the skillet.

Nutrition