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Apple GIngerbread Pancakes

(unrefined) sugar and spice and everything nice
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Servings 8 4-inch pancakes

Ingredients
  

  • 1/2 cup whole wheat pastry flour sub whole wheat
  • 1/3 cup almond flour
  • 1.5 tsp ginger fresh or ground
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 2/3 cup nondairy milk
  • 1/2 medium apple grated
  • 1 tbsp unsulfured molasses
  • 1 egg
  • 1 tbsp melted unsalted butter sub extra-virgin coconut oil
  • 1/4 tsp lemon zest

Cinnamon Syrup

  • 1 tbsp Greek yogurt
  • 1/2 tsp cinnamon
  • 1/2 tsp maple syrup
  • molasses to taste

Instructions
 

  • Combine all dry ingredients in a large mixing bowl: whole wheat pastry flour, almond flour, ginger, cinnamon, baking powder, baking soda, and sea salt.
  • Combine and whisk remaining ingredients in a separate bowl: milk, egg, molasses, butter, apple, and lemon zest.
  • Pour wet ingredients over dry ingredients and mix. Batter should be fairly thick.
  • Heat a pan over medium heat. Add butter or coconut oil.
  • Spoon ~ 2-3 tablespoons of batter. Cook for about 2 minutes on each side.
  • While the pancakes cook, add all ingredients for the cinnamon syrup in a small bowl and mix.
  • Serve warm with cinnamon syrup and any fruit.