Whole Wheat Gingerbread Coconut Pancakes adapted from Jenna Weber
2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
2 tsp ginger
1/2 tsp ground cloves
1/4 tsp nutmeg
4 tbsp coconut oil (can be reduced or eliminated if you like)
1/2 cup almond milk (could have probably done with 1 cup)
1 can coconut milk
2 tsp vanilla extract
1. Whisk together the first 7 ingredients in a large bowl.
2. In another bowl, whisk together the wet ingredients.
3. Add the wet to the dry and mix until just combined. The batter will be VERY thick.
4. On a greased (I used butter) skillet scoop 1/4 cup of batter at a time, flattening with a spoon to achieve desired thickness. Once the side of the pancakes are beginning to cook, flip to finish the other side.
These pancakes are very dense and VERY filling, but very delicious. I normally can eat as many pancakes as my heart desires but these I could only have a couple. It must have been all those healthy fats. I am not a huge fan of the flavour of coconut oil so every time I find a way to incorporate a lot of coconut oil without tasting it that much, I am pretty happy. This is one of those recipes where you don't taste the coconut too much because of all the spices. I wasn't sure the coconut would work well with the gingerbread but it did; it made the gingerbread taste rich, not coconuty.
|I like my real maple syrup like a good Canadian does|
|Clockwise from bottom left: kimchi, apples, beets, romaine lettuce, broccoli, whole wheat sourdough bread, fresh eggs, beans, and roma tomatoes.|