In a large bowl whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon.
Make a well in the middle of the bowl (or use a separate bowl) and add the egg, vanilla, molasses, and milk.
Whisk up the wet ingredients in the middle, then start mixing up the wet and dry ingredients together just until combined (lumps are okay). If the batter is too thick, add a little water to thin it out.
Grease your skillet and set to medium (I use coconut oil to grease it). Once it is heated, add a big spoonful of batter to each area on the skillet, depending on how big your skillet is and how big you want your pancakes.
When bubbles form in the batter, you can flip them. Cook a couple more minutes, remove from the pan and repeat until all the batter is used up. Best served with real butter and 100% pure maple syrup, or raw honey.
Recipe by OFM at http://organicfibromommies.net/2014/12/gingerbread-pancakes/