Richly spiced, fluffy gingerbread yogurt pancakes to fill your morning with the holiday spirit.
Yield: 12 pancakes
Ingredients
2 cups whole wheat pastry flour
¼ cup brown sugar
2 tsp baking powder
1½ tsp cinnamon
1½ tsp ginger
¼ tsp nutmeg
¼ tsp salt
2 large eggs
1 (6 oz) container Siggi's Coconut Yogurt
1 tbsp vanilla extract
1 cup milk
2 tbsp molasses
Instructions
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Whisk in the eggs, yogurt, vanilla, milk, and molasses, until mostly smooth.
Heat a nonstick griddle over medium heat. Using a ¼ cup scoop, pour the batter onto the griddle. Cook until bubbles appear on the surface, and then flip. Cook for an additional 1-2 minutes. Serve with syrup.
Notes
An Eats Well With Others Original
Nutrition Information
Serving size: 4 pancakes
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/12/gingerbread-yogurt-pancakes.html