INGREDIENTS:

https://cooking.nytimes.com/recipes/1019065-gingerbread-pancakes

• 2 packets LonoLife Vanilla Collagen
• 2 cups all-purpose flour
• 2 tablespoons dark brown sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons ground ginger
• 2 teaspoons ground cinnamon
• ½ teaspoon ground allspice
• 1¼ cups whole milk
• ⅓ cup molasses
• 2 eggs
• ¼ cup water
• 2 eggs
• 3 tablespoons unsalted butter, melted
• 2 teaspoons fresh ginger, finely minced/ grated

DIRECTIONS:

In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt and spices. Set aside. In a separate bowl, whisk milk, molasses, eggs, melted butter, water, and fresh ginger until well combined. Add the wet ingredients to the dry ingredients and gently stir until combined.

Heat a lightly greased griddle or nonstick skillet over medium-low heat. Drop the pancakes into the pan by the quarter cup. Cook until the batter bubbles on the surface and browns on the bottom, then carefully flip. Cook until the batter is completely cooked through and the pancakes are golden brown. Repeat until all the batter is used. Enjoy!