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Watkins Organic Ground Cinnamon -- 2.5 oz

Watkins Organic Ground Cinnamon
  • Our price: $4.15

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Watkins Organic Ground Cinnamon -- 2.5 oz

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Watkins Organic Ground Cinnamon Description

  • Awarded Gold Medal for High Quality
  • USDA Organic
  • Non-GMO Project Verified
  • Kosher Certified
  • Packed in the USA

Sourced from the finest organic farms in Southeast Asia, Watkins pure Cassia Cinnamon adds a sweet delicious flavor to all foods and beverages.

Free Of

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Ingredients: Ground cinnamon.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Jolly Gingerbread Pancakes

There isn’t much in life better than a steaming stack of homemade flapjacks on a chilly morning. Made better for you with gluten-free oat flour and coconut sugar, these gingerbread pancakes may make winter mornings your favorite time of year. They’re infused with cinnamon, ginger, nutmeg and molasses for an elevated holiday breakfast that brings warmth and good cheer. Gluten-Free Gingerbread Pancakes With Whipped Cream & Sprinkles on White Plate |

Jolly Gingerbread Pancakes

  • 1-1/2 cups oat flour
  • 1/2 tsp. baking powder
  • 1 Tbsp. coconut sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp ground nutmeg
  • 2 Tbsp. butter (melted)
  • 1/4 cup molasses
  • 3/4 cup low fat milk
  • 1 egg
  • 1 tsp. vanilla flavoring


  • 1/4 cup pure maple syrup
  • 2 Tbsp. molasses
  • 1/4 cup whipped cream
  • Sprinkles
  1. Preheat skillet to medium heat.
  2. In mixing bowl, stir together flour, baking powder, coconut sugar, cinnamon, ginger and nutmeg.
  3. Whisk in melted butter, molasses, milk, egg and vanilla until smooth.
  4. Spoon mixture into skillet to form pancakes of desired size. Cook until underside is golden. Flip and continue cooking until middle is done. Repeat until all batter is used.
  5. In bowl or syrup pitcher, combine maple syrup and molasses. Pour over pancakes and top with whipped cream and sprinkles.

Tip: Make protein pancakes by replacing 1/4 cup of oat flour with a scoop of protein powder.

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