Gingerbread Pancakes

01Method

1. 1

   Combine the flour, baking powder, ginger, cinnamon, salt, baking soda, and pumpkin pie spice in a large bowl and stir to blend the dry ingredients evenly.

2. 2

   In a separate bowl, beat the eggs until uniform, then stir in the milk, molasses, melted coconut oil, and vanilla extract. Pour the dry mixture into the wet mixture and whisk just until a batter forms; small lumps are fine.

3. 3

   Lightly coat a griddle with vegetable oil and warm it over medium-low heat.

4. 4

   Ladle generous portions of batter onto the hot griddle and cook until bubbles appear across the surface and the edges look set, about 4 minutes. Flip each pancake and cook until the underside is golden brown, about 3 minutes more. Continue with the remaining batter.