Whole Wheat Gingerbread Pancakes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This tastes like dessert for breakfast. Top with some whipped cream for a real treat and a happy start to your day. Ingredients:
2 cups whole wheat flour |
1 1/2 teaspoons baking soda |
1 1/2 teaspoons ground ginger |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon ground cloves |
1 (12 ounce) can frozen apple juice concentrate, thawed |
1/2 cup water |
1/4 cup butter, melted |
2 large eggs |
additional butter, for topping |
maple syrup or apple butter |
Directions:
1. Whisk first 6 ingredients in a large bowl to blend.
2. Whisk apple juice concentrate, water, butter and eggs in a medium bowl to blend.
3. Add to dry ingredients, whick batter just until blended.
4. Heat heaby griddle or skillet over medium-high heat; brush with some oil or butter.
5. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart.
6. Cook until pancakes are golden brown, about 3 minutes per side.
7. Transfer to plate and keep warm in low oven while making the rest of the pancakes.
8. Serve with butter, maple syrup or apple butter.
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