Buttermilk Pancakes


1 cup whole wheat flour

1 tablespoon cinnamon

1/2 tablespoon ground ginger

1 teaspoon allspice

1 teaspoon salt

1 teaspoon baking powder

3 tablespoons sugar

1 egg or egg substitute

1 tablespoon olive oil

1 teaspoon pure vanilla extract

1 cup buttermilk, almond milk or regular milk



Combine dry ingredients and stir with a spoon.  Add the wet ingredients and continue stirring until a creamy batter is made. If batter appears too thick, add milk until desired consistency is reached. Spoon batter onto a non-stick cooking surface (a griddle or a non-stick frying pan) on medium high heat.  I usually use a 10 inch pan with heat on 6 on our stove. After about a minute and a half, flip and cook another minute and a half.  DO NOT FLATTEN the pancakes after flipping.  This will make them less fluffy. Cook times will vary depending on the thickness of the batter and the actual heat of your cooking surface.

I usually make 5 large pancakes with this recipe.