At some point this weekend, I realized how similar pumpkin pie spice, apple pie spice and gingerbread spices are- probably when I was making and baking all three this weekend. It should just be called the seasoning of fall. These pancakes are light, fluffy and full of flavor and spices. They are a lot less dense than any I’ve ordered at cafes here in Austin. My 25 month old ate three. She proclaimed them “soooooo good.” I’ll take it. The recipe does call for a little molasses and I feel even though it is a by-product of refined sugar, it adds the quintessential gingerbread taste. You can definitely sub blackstrap molasses or sorgum molasses if you’d like. The recipe was modified from here.
Servings: 3-4, depending on how hungry everyone is. Our batter made 8 medium-sized pancakes.
1 1/4 cups whole-wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp ground cinnamon
1 tsp pumpkin pie spice or: 3/4 tsp. ground ginger, 1/8 tsp. ground cloves, 1/8 tsp nutmeg and a sprinkling of allspice
1/4 rounded cup coconut sugar
2 tbsp molasses
2 tbsp unsalted butter, melted
3/4 cup water
Preheat oven to 250°F.
Whisk flour, baking powder, baking soda, salt, and spices. In a medium bowl, whisk coconut sugar, eggs, molasses, melted butter and water. Add the wet mixture to the dry and stir until just combined.
Heat a griddle or fry pan over medium-low heat until and melt a little butter in the pan. (I just swipe the stick around a bit.)
Ladle 1/4 cup batter onto the pan. Cook until small bubbles emerge and the edges dry, about 4 minutes. Turn the pancake and cook for approximately 1 more minute. Place in the oven to keep warm on a plate or platter. Don’t cover the pancakes as they will get soggy.
Serve with maple syrup and butter, because well, why the heck not?