Gingerbread Pancakes

  • Yield: 6 1x




  1. In a medium-size mixing bowl, whisk together the flour, flaxseed, cinnamon, cloves, nutmeg and baking powder.
  2. In a blender, add the eggs, pumpkin, ginger, hemp milk, coconut milk and vanilla extract; process until smooth and creamy. Add the wet ingredients to the dry ingredients and mix thoroughly.
  3. Lightly oil a heavy skillet with extra virgin coconut oil. When the oil is hot ladle about ¼ cup batter into the center of the skillet. Cook for about 2 minutes each side, or until both sides are golden brown. Repeat process with remainder of the batter.