Baked Gingerbread Pancakes

My first experience with baked pancakes was at the Firefly Southern Grill in Evansville, IN. I loved them so much that I found this recipe and as always modified it. I hope you enjoy this recipe as much as I do! P.S. I have not attempted this with gluten-free flour so let me know if you find it works.

Baked Gingerbread Pancake

Cook Time:15 min

Prep Time: 10 min

Pancake:

½ cup plant-based milk

½ cup all-purpose flour ( ¼ cup whole wheat/ ¼ cup white)

2 tablespoons all-purpose flour

½ cup unsweetened applesauce

2 eggs

1 tablespoon cane sugar

1 tablespoon dark molasses

¼ teaspoon ground ginger

¼ teaspoon ground cinnamon

¼ teaspoon table salt

Topping only:

1 cup organic lemon yogurt (I used plain organic yogurt with a couple of drops of lemon essential oil

• Preheat oven to 450 then coat ovenproof skillet with coconut oil or butter
• Combine all ingredients together except yogurt and whisk until lump-free
• Pour batter into skillet and bake until pancake is firm about 12 minutes
• Immediately remove the pancake from oven and cut into wedges and top with yogurt