Step 1

To a large bowl, combine the flour, starch, baking powder, salt and spices. NOTE: The 2 teaspoons of ginger give a bold kick of ginger flavor that I absolutely loved. The batter will taste kind of spicy, but the cooked pancakes tasted perfect to me. Even my 9 year old daughter LOVED them. However, if you are really not a large ginger fan or have really sensitive kiddos, then reduce to 1 1/2 teaspoons, but no less or they will be missing that gingerbread flavor. They are much more mild with less.

Step 2

Whisk all the dry ingredients until thoroughly mixed.

Step 3

To a separate medium bowl, combine the room temperature milk (warm water if using the coconut milk version), syrup and molasses and mix until smooth.

Step 4

Pour the liquids over the dry and gently whisk just until mixed and no more visible flour, but be careful to not overmix or you'll end up with chewy pancakes. The batter will be on the thick side, this is normal, do not add more liquid unless you want thin dense pancakes. Thick batter makes for thick, fluffy pancakes.

Step 5

Important: Let the batter sit 10-15 minutes and heat up your pan or griddle over medium-low heat, closer to low while the batter sits. A hot pan makes for better cooked and fluffy pancakes and allowing the batter to sit does the same. The baking powder needs that time to sit and absorb and react with the ingredients so your pancakes turn out fluffy and cooked through.

Step 6

Once ready, add 1/4 cup batter for each pancake. You should get 6 if using the almond milk and likely 7 with the coconut milk. Allow the pancakes to cook 4-5 minutes on the first side. They should start to have a few tiny bubbles and getting a dry-ish look on top, then you know it's time to flip. Cooking it over this medium-low heat allows them to cook through best. Too high will burn the bottoms before the middle cooks through.

Step 7

Flip over and cook another 2 minutes and remove. Serve with syrup and fruit!