Ingredients

The following ingredients have 4 Servings
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 2 teaspoons gingerbread spice mix
  • 1.5 teaspoons baking powder
  • 1 egg (separated)
  • 1/2 cup buttermilk
  • 1/4 cup coconut or unrefined cane sugar
  • 2 tablespoons molasses
  • 2 tablespoons oil (like melted coconut oil)
  • 1/2 cup maple syrup
  • 1 tablespoon molasses
  • 1/2 teaspoon gingerbread spice mix

Instruction

  • Heat a lightly greased griddle or non-stick pan to medium-low.
  • Whisk together flours, spices and baking powder in a medium bowl.
  • In a large bowl stir together egg yolk, buttermilk, coconut sugar, molasses and oil. Using an electric mixer beat the egg white until stiff.
  • Add the dry to the wet ingredients and stir until just combined. Some streaks of flour are fine. Fold in the stiff egg white.
  • Drop ¼ cup portions of batter on the heated griddle or pan. Cook until edges are set and flip. Continue cooking until lightly browned.
  • Repeat with remaining batter.
  • For the gingerbread syrup, combine maple syrup, molasses and spice mix. Heat a few seconds in the microwave to liquify and meld together. Double syrup ingredients if you like a lot of syrup with your pancakes.
  • Top with crystallized ginger chunks if desired.