Gingerbread Pancakes

2 cups freshly milled whole wheat flour
1 tsp salt
1 tsp baking soda
1.5 tsp baking powder
2 tsp cinnamon
1.5 tsp ground ginger
.5 tsp ground cloves
.5 tsp nutmeg
2 tbsp sucanat
2 tbsp melted coconut oil
4 oz greek yogurt
2 c milk or milk alternative
4 tbsp ground flax in 6 tbsp water, mixed (or 2 eggs)
water, and any more add at a tbsp at a time as needed

Mix dry ingredients together and then add wet ingredients. Mix until well blended. On hot skillet, pour 2-3 tbsp of batter onto the skillet and heat until bubbling. Once bubbling, flip pancakes and let heat for a few more minutes until underside is browned. Enjoy!

Serving Size: Makes 32-36 medium pancakes