Gingerbread Pancakes

To start, Melt 2 tablespoons of salted butter. In a large bowl, Add in the melted butter, brown sugar, milk, eggs, and molasses. Whisk this together until the wet ingredients were well combined. Then Add in the flour, baking powder, baking soda, and gingerbread spices.

I gently whisked this together until the dry ingredients were just well incorporated with the wet ingredients, trying not to overmix the batter. In a frying pan, Add in a few tablespoons of avocado oil over medium heat. Once the oil was heated up, Lower the heat to low and added in 2 tablespoons of butter. Portion the pancake batter by ¼ cup of batter per each pancake. This recipe yielded 9 pancakes. Cook each pancake for 2-3 minutes per side until bubbles form and the edges look set, then flip and cook for another 1-2 minutes until cooked through. Serve warm.