Glenda's Gingerbread Pancakes

Glenda's Gingerbread Pancakes

catlady

"Autumn pancakes."
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Ingredients

19 m servings 346 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 451 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix flour, baking powder, ginger, cinnamon, salt, baking soda, and pumpkin pie spice together in a bowl.
  2. Whisk eggs in a separate bowl until smooth. Mix in milk, molasses, coconut oil, and vanilla extract. Whisk flour mixture into milk mixture until batter is combined; a few lumps are okay.
  3. Grease a griddle lightly with oil; preheat over medium-low heat.
  4. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, about 2 minutes. Repeat with remaining batter.

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Reviews

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Yummy. Cook on a lower heat because of the molasses.

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