Gingerbread man pancakes recipe

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  • Yield: 2 dozen

Ingredients

  • 1¼ cups (155 g) Bob’s Red Mill white or brown rice flour
  • ¼ cup (28 g) flax meal
  • 2 tablespoons (30 ml) unsulfured molasses
  • 1 tablespoon (15 g) packed brown sugar or (21 g) honey
  • 2 teaspoons (9.2 g) baking powder
  • ¼ teaspoon (1.2 g) baking soda
  • 1 teaspoon (5 ml) distilled vinegar
  • 2 tablespoons (16 g) cornstarch (contains corn; can use tapioca or arrowroot starch instead)
  • 1¼ cups (285 ml) rice milk or safe milk beverage alternative or water
  • 2 tablespoons (30 ml) vegetable oil
  • ¼ teaspoon (1.5 g) salt
  • 1 teaspoon (2.3 g) ground cinnamon or pumpkin pie spice
  • Powdered sugar (optional)
How to Make It
  1. In a large bowl, whisk together all ingredients except powdered sugar.
  2. Heat a greased skillet. Drop a pea-size amount of batter in skillet; skillet is at correct temperature when batter turns golden quickly. Remove batter piece with a spatula. Pour ¼ cup (60 ml) of batter into skillet. When air bubbles form on the top, flip over with a flat spatula. Cook on the other side and remove to a plate. You may cook 3 to 4 pancakes at a time depending on the size of the skillet.
  3. Sprinkle with powdered sugar, if desired.
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