Gingerbread Pancakes

Preheat an electric griddle to 350 degrees Fahrenheit (or a stovetop griddle over medium-low heat until a drop of [water] sizzles). In a medium bowl, whisk together the whole wheat flour (1 cup), baking powder (1 tbsp), ground ginger (1 tsp), ground cinnamon (0.75 tsp), ground nutmeg (0.25 tsp), and salt (0.25 tsp).

In a smaller bowl, combine the plant milk (1 cup), ground flaxseed (1 tbsp), water (3 tbsp), unsulphured molasses (3 tbsp), maple syrup (2 tbsp), coconut oil (2 tbsp), and vanilla extract (0.5 tsp). Whisk until thoroughly combined. If the coconut oil (2 tbsp) solidifies, warm the mixture for 15-30 seconds in the microwave, or let it rest in a warm place for a few minutes. Pour the wet mixture into the dry ingredients and stir just until incorporated, with no large lumps of flour remaining. Allow the batter to rest for 15 minutes. Start 15m timer

If using a stovetop griddle, lightly grease with [oil spray] if not non-stick.

Give the bowl one more stir and pour batter (0.33 cup) into the pan. Cook until the outer 0.5 inch of the pancake is no longer shiny, then flip with a spatula. Cook on the opposite side for 2 minutes (1 to), or until golden brown. If the batter becomes too thick, stir in a tiny splash of [plant milk]. Start 2m timer

Serve the cooked pancakes immediately or keep warm in an oven set to 200 degrees Fahrenheit. Repeat with remaining pancakes, adjusting heat as necessary to achieve pancakes that are cooked through and golden brown on both sides.