Last year I experimented with different kinds of pancakes using organic ingredients. I made pumpkin, zucchini, apple cinnamon, regular, and gingerbread, to name a few. I think we started a new family tradition too, Gingerbread Pancakes on Christmas morning! 😀  You could even make Gingerbread Man shapes using a Gingerbread Man Cookie Cutter (make sure it’s not a plastic one). Scroll down to see ours, although we didn’t use a cookie cutter and just made the shape on our own. I think a cookie cutter would be much better, haha.
- 1½ cups flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tsp ginger
- 1 tsp cinnamon
- 1 egg
- 1 tsp vanilla extract
- ¼ cup molasses
- 1 cup milk
- In a large bowl whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon.
- Make a well in the middle of the bowl (or use a separate bowl) and add the egg, vanilla, molasses, and milk.
- Whisk up the wet ingredients in the middle, then start mixing up the wet and dry ingredients together just until combined (lumps are okay). If the batter is too thick, add a little water to thin it out.
- Grease your skillet and set to medium (I use coconut oil to grease it). Once it is heated, add a big spoonful of batter to each area on the skillet, depending on how big your skillet is and how big you want your pancakes.
- When bubbles form in the batter, you can flip them. Cook a couple more minutes, remove from the pan and repeat until all the batter is used up. Best served with real butter and 100% pure maple syrup, or raw honey.
You could make the pancakes into Gingerbread Man shapes.
We didn’t use a cookie cutter for this one but would be much prettier if we did. 😉  
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