Whole Grain Gingerbread Pancakes

I know Christmas is over, but you know what, I still like gingerbread whether it's Christmastime or not.  So, we made gingerbread pancakes the other day, just because.  And they were fantastic!  Honestly I was eating them straight up without anything on them, and they taste just like gingerbread.

But I have to say, they are also fantastic topped with applesauce...I mean really fantastic, so fantastic we ate our way through all the applesauce in the house.  I'm pretty sure applesauce will now be my go to topping for pancakes, I love it!

This post was shared on Gluten Free Monday, Slightly Indulgent Tuesday, Gluten Free Wednesdays, Allergy Free Wednesdays, Whole Foods Fridays, Allergy Friendly Fridays, and Gluten Free Fridays.

Gingerbread Pancakes
1 cup dairy-free milk
1 teaspoon lemon juice
1 egg
1 tablespoon honey
2 tablespoons molasses
1 1/2 cups GF oat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
2 tablespoons coconut oil, softened.

Directions
In a small bowl mix together milk and lemon, let stand for 5-10 minutes, then mix in egg, honey and molasses.

In a separate bowl mix together the dry ingredients, and pour in the wet ingredients.  Whisk together to remove any lumps. Mix in the coconut oil until smooth.

Pour about 1/4 cup scoops of the batter onto a heated griddle.  (I have an electric griddle that I heat to 325-350F).  Once the bubbles form and start popping on the top of the pancake, flip and cook the other side for 1-2 minutes. Makes 8-10 pancakes depending on their size.