Whole wheat gingerbread pancakes

Whole Wheat Gingerbread Pancakes

We took advantage of Jim being home in the mornings over Thanksgiving break, and got him into the kitchen to make us these gingerbread pancakes.  They were outstanding!  All the holiday flavors of gingerbread, but light and fluffy and perfect for breakfast.  What a delicious way to kick off our Christmas season.

{two years ago:  peppermint white chocolate mocha}

Recipe:  Whole Wheat Gingerbread Pancakes

(from PBS Food)

1 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. kosher salt
1/4 tsp. ground cloves
1/8 tsp. nutmeg
2 Tbsp. light brown sugar
2 Tbsp. melted butter
1 7-oz. container Greek yogurt
1/2 c. milk
1 egg

Whisk together the flour, baking powder, baking soda, cinnamon, ginger, salt, cloves, nutmeg, and brown sugar.  In another bowl, combine the egg, melted butter, yogurt and milk.  Combine the wet ingredients and the dry ingredients and mix until just combined.  Batter will be thicker than other pancake batter.  Cook batter on a greased skillet until golden on both sides. Serve with butter and maple syrup.

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