Heat a large skillet or griddle to medium heat and spray well with non stick cooking spray.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, and ground cloves until well combined. Set aside.
In a separate bowl, mix together the Almond Breeze Almondmilk Cashewmilk, eggs, brown sugar, molasses, oil, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and mix until just combined.
Using a ¼ cup measuring cup, scoop the batter from the bowl and drop onto the skillet or griddle. Once the top starts to bubble and the edges look set, flip and let cook for another 1-2 minutes.
Serve warm with maple syrup and enjoy!