Gingerbread Soufflé Pancakes

Combine the Simply Organic Ginger Root, Ground (2 tsp), All-Purpose Flour (3 cups), Baking Powder (4 Tbsp), Simply Organic Cinnamon, Ground (2 tsp), Ground Cloves (1/2 tsp), Kosher Salt (2 tsp), Simply Organic Nutmeg, Ground (1/2 tsp), and Granulated Sugar (7 cups) and mix.

In a separate bowl, combine the Oil (1/3 cup), Butter (2 Tbsp), Whole Milk (2 3/4 cups), Simply Organic Vanilla Extract (1 Tbsp), and mix.

Add the dry and wet ingredients together to make the pancake batter.

In a separate bowl, whip Eggland's Best Liquid Egg Whites (2 cups) into soft peaks. Slowly fold the egg whites into the batter until well combined.

Place a stovetop-safe gingerbread mold on your pan over low heat and pour the mixture into the mold.

Cover the pan to allow for steam to cook the pancakes before flipping.

Flip the gingerbread man as you would regular pancakes.

Enjoy with Whipped Cream (1 dollop)!