Gingerbread Pancakes
What better wintertime breakfast could there possibly be? The best part of this recipe, in my opinion, is that it delivers on all your gingerbread fantasies in a quick and easy way that sidesteps the comparative fuss of pulling together a full gingerbread loaf. Sheepishly, I’ll admit it here and now: I have been known, on occasion, to abandon the maple syrup and instead douse these with vanilla frosting or glaze . . . for breakfast. Give me the benefit of the doubt before you judge, please, and try it for yourself.
Recipe information
Yield
makes 12 to 14
Ingredients
Preparation
Step 1
In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, salt, xanthan gum, cardamom, and cloves. Add the applesauce, 1/2 cup coconut oil, agave nectar, molasses, rice milk, and vanilla and stir with a rubber spatula until the batter is smooth.
Step 2
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 a 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 Agave Maple Syrup.
