2/3cup2% or Whole Milk {heated to warm}- egg whites can be substituted
2Large Eggs
1tbsp.Butter{melted}
2tbsp.Sugar
1 1/2tsp.Baking Powder
1 1/2tsp.Ground Cinnamon
3/4tsp.Vanilla Extract
1/2tsp.Salt
1/2tsp.Nutmeg
1/2tsp.Ginger
1/4tsp.Allspice
1/8tsp.Ground Cloves
Instructions
Add all ingredients to blender & blend on medium speed for 1 minute, until well combined.
Heat Cast Iron or Nonstick Skillet or Griddle to medium heat, spray or drizzle with cooking oil {I use Avocado Oil}, and pour circles of batter {about 2 tbsp.} straight from the blender. Avoid large circles of batter, as smaller pancakes will cook all the way through better.
Cook low and slow to avoid burning.
Once several bubbles begin to appear around the edges of pancake, flip to brown other side.
Serve with Butter & Maple Syrup, and ENJOY!
Notes
Refrigerator Storage Tip: Leftovers can be stored in the refrigerator up to 2 days.Make Ahead Freezer Storage Tip: After baking, flash freeze pancakes for 1 hour on a cookie sheet in a single layer, then transfer to a gallon freezer bag and store up to 2 months in the freezer.Reheating Tip: If frozen, thaw in refrigerator before reheating. When you’re ready to enjoy, simply pop pancakes in the toaster straight from the refrigerator, and ENJOY!