Vegan Gingerbread Pancakes

INGREDIENTS

Dry:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground or grated nutmeg

Wet:
3/4 cup water
1/4 cup brewed coffee, cold or at room temperature
1/2 cup applesauce
1/8 cup lemon juice
3 tablespoons blackstrap molasses


DIRECTIONS

Combine dry ingredients in a medium bowl. Combine wet ingredients in separate bowl, then add wet ingredients to dry ingredients. Stir until just combined. Be careful not to overmix.

Heat a griddle on medium-high heat and lightly coat the pan with oil. Pour in batter in 1/3 cup dollops. Wait until bubbles form around the edges to flip, then cook another 45 seconds on the second side. Serve with your favourite holiday jam, poached pears, lemon curd, or maple syrup.

Pancakes can be kept warm in the oven while you cook the whole stack. Serves two, generously, but can be easily doubled for more. 

*To make these gluten-free simply substitute the flour for all-purpose gluten-free flour and reduce the water to a 1/2 cup. That's it!