Saturday Morning Pancakes

Just for the record, I love gingerbread.

And ginger snaps.

And molasses cookies.

And spice cake.

And pretty much anything within this general family of autumn-ish spices like cinnamon, nutmeg, cloves, ginger, and allspice.

So, when I read on Facebook about a friend making gingerbread pancakes, it sounded like a recipe I would love to try!

And try them we did.

This morning.

Because Saturday is pancake-breakfast-day.

The verdict?

They were delicious.

Make that DELICIOUS.

And it's not just because I'm biased to anything with autumn spices.

Seriously.

Try them.

You'll see what I mean!

Gingerbread Pancakes

2 cups whole wheat flour

1 1/2 teaspoons each of:

baking soda

cinnamon

ginger

1/2 teaspoon salt

1/4 teaspoon cloves

(I used nutmeg since I didn't have ground cloves on hand)

1 1/2 cups apple juice

(original recipe calls for a 12 oz. can of frozen apple juice concentrate, but since I don't have access to that, the apple juice worked just fine)

1/4 cup oil or melted butter

2 eggs

I like thick pancakes so this is how I made the batter and it came out beautifully. However, if you prefer thinner pancakes, the original recipe calls for 1/2 cup water as well.

We topped our pancakes with a combination of butter and honey melted together. I also added a splash of molasses on top and it added an extra punch that was scrumptious.

Enjoy this amazing and healthy taste of fall!