Gingerbread Pancakes

I'm letting you know up front that this is one of those crazy healthy recipes I come up with every now and then. But as usual I promise they are yummy and your family wont know that what they are eating is good for them.

These pancakes are a wonderful alternative to your everyday run of the mill pancakes. They are perfect to serve for a holiday or special breakfast, but so easy to make. They are also wonderful cold as a snack. Selena and Sarah couldn't stop eating them until they were gone!

1 1/2 cups buttermilk, kefir, yogurt or alternative acid medium
2 Tbsp coconut oil or olive oil
1 tsp vanilla extract
1 cup kamut
1/2 cup oats
( or approximately 2 1/4 cup flour )


1. Combine the above ingredients in your blender and blend for 3 minutes if using whole grain, or 1 minute if using flour. If you are using flour, you may just want to combine with a mixer. Cover and allow to sit for 12-24 hours. If you are new to soaking your grains check out Sue Gregg's explanation or Sally Fallon's information.

2. In the morning, add the following ingredients and blend for 1 minute.

1 egg
3 1/2 Tbsp molasses
2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves

3. Finally, very briefly blend in the leavening ingredients below.

2 tsp baking powder
1/2 tsp baking soda
1 tsp sea salt

Prepare the pancakes on a warmed, lightly greased griddle. This recipe makes approximately 15 pancakes.

These would be fabulous served with sweet cream!