Fluffy Gingerbread Pancakes

Ingredients

Dry ingredients:
1 cup whole wheat pastry flour or white whole wheat flour (or use all purpose flour*)
2 teaspoons baking powder
¾ teaspoon cinnamon
¾ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon salt
Wet ingredients:
1 egg
3 tablespoons molasses
1 tablespoon coconut sugar
1 teaspoon vanilla extract
1 cup non dairy milk (I used unsweetened almond milk)
2 tablespoons melted & cooled coconut oil or melted butter

Instructions

In a medium bowl, whisk together whole wheat pastry flour, baking powder, cinnamon, ginger, allspice and salt. Set aside.
In a separate large bowl, whisk together the egg, molasses, coconut sugar, vanilla extract and milk. Add dry ingredients to wet ingredients and mix with a spoon until just combined. Gently stir in melted coconut oil or melted butter. Do not overmix the batter.
Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium heat. Drop batter by 1/3 cup onto skillet and spread out a bit with a spoon if necessary. Cook until bubbles appear on top, about 2 minutes.
Flip cakes and cook until golden brown on underside, 2 minutes. Wipe the skillet clean and repeat with more coconut oil (or butter) and remaining batter. You may need to reduce the heat to medium low or low after the first batch to prevent burning. Serves 4, 2 pancakes each. Top with butter and/or pure maple syrup.