- 2 cups whole wheat pastry flour (or all purpose flour)
- 2 tablespoons Madhava Natural Sweeteners Organic Coconut Sugar
- 2 teaspoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoons cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon ground gloves
- 2 cups buttermilk
- 2 eggs
- ¼ cup molasses
- 2 tablespoons canola oil
- 2 teaspoons vanilla extract
Ingredients:
Overview
Directions
- In a large bowl, whisk flour, coconut sugar, baking powder, ginger, cinnamon, baking soda and cloves.
- In a separate smaller bowl (or directly in a liquid measuring cup) whisk together the buttermilk, eggs, molasses, canola oil and vanilla.
- Add wet ingredients to dry ingredients, folding until just combined. Let sit for 10 minutes.
- Meanwhile, preheat a nonstick skillet to medium heat (325F degrees) and spray with cooking spray.
- Spoon batter onto skillet by the ¼ cupful (adjust to desired size) Cook for 3 to 4 minutes, or until bubbles form and the edges look set. Flip pancakes and cook for another 2 to 3 minutes, or until set.
- The final touch? Top these delicious pancakes with one of our Organic Agave Pancake Syrups – we suggest our Madhava Organic Maple Cinnamon Pancake Syrup, but feel free to try them all to find your favorite!
This recipe was brought to us by Alidas Kitchen. To see more photos of this recipe, the full review of our Organic Coconut Sugar and more, click HERE
