Gingerbread Pancakes with Candied Ginger

If gingerbread isn't your thing, you'll think twice when you smell the sweet and spicy fragrance of pancakes wafting from the kitchen. We like to to stack 'em high... this is actually just one serving TBH


1.5 cups gluten free or whole wheat flour 
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon salt
1 egg
3 tablespoons blackstrap molasses
1 tablespoon coconut sugar
1 teaspoon vanilla extract
1 cup non dairy milk (I used unsweetened almond milk)
2 tablespoons Chefs Life Cooking Oil 
Chefs Life Original Cooking Spray 
Candied ginger for topping 
Maple syrup for enjoying


In a large mixing bowl, combine the flour, baking powder, cinnamon, allspice, and salt. Whisk to break up any clumps. In a separate bowl, add together the egg, molasses, sugar, vanilla, milk and cooking oil. Fold the wet mixture into the flour and mix until no clumps remain. Heat a skillet over medium and spray with Chefs Life Original Cooking Spray. Use ½ cup measure for the batter, cooking two pancakes at a time. Let cook for about 2 minutes on each side or until bubbles appear. Repeat until the batter is gone. To serve, top with chopped candied ginger and maple syrup.