Bob’s Red Mill Gingerbread Pancakes

Bob’s Red Mill Gingerbread Pancakes

From Babycakes Covers the Classics, by Erin McKenna

Ingredients 

2 c. Bob’s Red Mill All-Purpose Gluten-Free Baking Flour

2 tsp. Baking Soda

2 tsp. Baking Power

1 tsp. ground Ginger

1 tsp. ground Cinnamon

1 tsp. Salt

½ tsp. Xanthan Gum

¼ tsp. ground Cardamom

¼ tsp. ground Cloves

2/3 c. Unsweetened Applesauce

2/3 c. Melted Refined Coconut or Canola Oil) (Plus more for the pan)

1/3 c. Agave Nectar

1/3 c. Dark Molasses

2/3 c. Rice Milk

2 Tbsp. Vanilla Extract

Agave Maple Syrup or Maple Syrup

Instructions

In a Medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, salt, xanthan gum, cardamom and cloves.  Add the applesauce, ½ cup coconut oil, agave nectar, molasses, rice milk, and vanilla. Stir with a rubber spatula until the batter is smooth.

In a large nonstick skillet or on a griddle over medium heat, add 1 teaspoon coconut oil.  Working in batches, pour 1/4 cup pancake batter into the pan for each pancake. Using the back of a rubber spatula, spread the batter to make 4-inch pancake. Cook for 2 minutes, then flip and cook on the other side for 2 minutes more, or until the center bounces back when tapped and the edges are browned.

Transfer the pancakes to a warm plate and repeat with the remaining batter.

Serve with the Maple Agave Syrup or Maple syrup. Makes 12-14