Ingredients:

  • 1.5 cups whole wheat pastry flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 2 tsp ground ginger
  • 1.5 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 0.25 tsp ground nutmeg
  • 1 cup low-fat buttermilk
  • 0.25 cup unsweetened Greek yogurt
  • 3 tbsp unsweetened blackstrap molasses
  • 1 large egg
  • 1 tbsp melted coconut oil
  • 1 tsp pure vanilla extract

Instructions:

  1. Sift the 1.5 cups whole wheat pastry flour, 1 tsp baking powder, 0.5 tsp baking soda, and 0.25 tsp salt into a large bowl. Note: This aerates the flour for a lighter rise.
  2. Whisk in the 2 tsp ginger, 1.5 tsp cinnamon, 0.25 tsp cloves, and 0.25 tsp nutmeg until the flour is a uniform sandy brown.
  3. Combine the 1 cup buttermilk, 0.25 cup yogurt, 3 tbsp molasses, 1 egg, and 1 tsp vanilla in a separate jug. Note: Whisk until the molasses is completely incorporated and no streaks remain.
  4. Stream in the 1 tbsp melted coconut oil slowly while whisking.
  5. Pour the wet mixture into the dry bowl all at once.
  6. Fold with a spatula until just combined and a few small lumps remain. Note: Over mixing will make the pancakes tough and rubbery.
  7. Rest the batter for 5 minutes. You will see small bubbles forming on the surface as the leaveners activate.
  8. Heat your pan over medium low and add a tiny bit of oil or butter.
  9. Scoop 1/4 cup of batter per pancake onto the hot surface.
  10. Cook for 2 to 3 minutes until the edges look dry and bubbles stay open.
  11. Flip carefully and cook for another 1 to 2 minutes until the center is springy and the aroma is irresistible.