A special treat if you love gingerbread, these are perfect for the holidays!  


Prep time    10 minutes  

Cook time   5-10 minutes    

Yield               6 servings

  • 2 1/4 cups white whole wheat flour
  • 1 tablespoon coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon sea salt
  • 2 1/2 cups nondairy milk
  • 3 tablespoons molasses
  • 1 cup blueberries (fresh or frozen)


  1. Mix all the dry ingredients in a large mixing bowl.
  2. In a separate bowl, whisk together the nondairy milk and molasses.
  3. Stir the wet ingredients into the dry, being careful not to overmix. Over-mixing can lead to tough, gummy pancakes. You will have some lumps, but that's fine.
  4. Gently fold in the blueberries.
  5. Heat a nonstick griddle pan over medium-high heat. Drop a 1/4-1/2 cup of batter onto the preheated pan.
  6. Cook until bubbles appear in the middle of the pancake. Flip and continue cooking for 2-3 minutes.
  7. Repeat with the remaining pancake batter.

    ✏️ Tips & Hints

    • For a thicker or thinner pancake, simply adjust milk as needed.