• Kim Campbell

Gingerbread-Blueberry Pancakes

A special treat if you love gingerbread, these are perfect for the holidays!

Yields: 6 servings

Prep Time: 10 minutes

Cook Time: 5-10 minutes


2 1/4 cups white whole wheat flour

1 tablespoon coconut sugar

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/4 teaspoon sea salt

2 1/2 cups nondairy mik

3 tablespoons molasses

1 cup blueberries (fresh or frozen)


  1. Mix all the dry ingredients in a large mixing bowl.

  2. In a separate bowl, whisk together the nondairy milk and molasses.

  3. Stir the wet ingredients into the dry, being careful not to overmix. Overmixing can lead to tough, gummy pancakes. You will have some lumps, but that's fine.

  4. Gently fold in the blueberries.

  5. Heat a nonstick griddle pan over medium-high heat. Drop a 1/4-1/2 cup of batter onto the preheated pan.

  6. Cook until bubbles appear in the middle of the pancake. Flip and continue cooking for 2-3 minutes.

  7. Repeat with the remaining pancake batter.

Hint: For a thicker or thinner pancake, simply adjust milk as needed.

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