Ingredients:
•1 box of Gingerbread Cake/Cookie Mix, we used Betty Crocker's
•2 Eggs
•2 Tbsps Oil
•1/2 cup Flour
•1-1 1/2 cups Skim Milk, to get the right consistency
Directions:
Combine up all of the ingredients, except for milk. The resulting mix will be thick, use a half cup of milk to thin it out. Add more as needed until it's more like a regular pancake batter and will spread out on griddle. Cook on medium heat for two minutes on first side, flip, and cook another minute.
Serve with butter, maple syrup, and fresh fruit.
Swiped this recipe from Katie's Nesting Spot
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