1 tablespoon milk (I used plain, unsweetened almond milk, but you can use any kind of milk you like)
1½ tablespoons molasses
½ teaspoon pure vanilla extract
Butter, for cooking
Toppings, such as butter, whipped cream, maple syrup, honey, etc.
Instructions
Whisk together the flaxseed meal, almond meal, baking soda, ginger, cinnamon, cloves, and salt in a medium bowl. Whisk in the egg, milk, molasses, and vanilla. (This can also be done in a blender or food processor if you prefer.)
Preheat a large nonstick skillet over medium-low heat; add a pat of butter and swirl the pan to spread it around. Once the butter is sizzling, pour in the batter into 3 pancakes.
Cook until the pancakes are golden on the first side (about 2 to 3 minutes), then flip and cook until golden on the second side (about 1 to 2 minutes).
Serve hot, topped with anything you like.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/healthy-gingerbread-pancakes/