Gluten-Free Gingerbread Pancakes
Add ground cinnamon, ground ginger, and molasses to a gluten-free pancake and baking mix to make these delicious pancakes.
Serves: 4Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy
Serves: 4
Ingredients
- 1 cup gluten-free pancake and baking mix
- ½ tsp. ground cinnamon
- ½ tsp. ground ginger
- 2 Tbsp. molasses
- 1 cup almond milk, divided
- 1 large egg
- ¼ cup maple syrup
Directions
- In a medium bowl, whisk together the molasses, ¾ cup milk, and the egg. Whisk in the pancake and baking mix, cinnamon, and ginger. If the batter is too thick, add an additional ¼ cup of milk.
- Spray a heavy-bottomed skillet with nonstick cooking spray. Heat over medium-high heat until a few drops of water flicked onto the pan sizzle immediately. Reduce heat to medium. Scoop 2 tablespoons of batter per pancake onto skillet. Continue to cook on medium-high heat until bubbles form and pop on top of the pancakes, or until the edges appear dry. Flip and cook an additional 30 seconds to 1 minute, until golden-brown.
- Serve hot with maple syrup.
| Amount per serving | |
|---|---|
| Calories | 220 |
| Total Fat | 2g |
| Saturated Fat | 0g |
| Cholesterol | 50mg |
| Sodium | 320mg |
| Total Carbohydrate | 47g |
| Dietary Fiber | 1g |
| Sugars | 24g |
| Protein | 3g |
Recipe Information
Serves: 4
Ingredients
- 1 cup gluten-free pancake and baking mix
- ½ tsp. ground cinnamon
- ½ tsp. ground ginger
- 2 Tbsp. molasses
- 1 cup almond milk, divided
- 1 large egg
- ¼ cup maple syrup
Directions
- In a medium bowl, whisk together the molasses, ¾ cup milk, and the egg. Whisk in the pancake and baking mix, cinnamon, and ginger. If the batter is too thick, add an additional ¼ cup of milk.
- Spray a heavy-bottomed skillet with nonstick cooking spray. Heat over medium-high heat until a few drops of water flicked onto the pan sizzle immediately. Reduce heat to medium. Scoop 2 tablespoons of batter per pancake onto skillet. Continue to cook on medium-high heat until bubbles form and pop on top of the pancakes, or until the edges appear dry. Flip and cook an additional 30 seconds to 1 minute, until golden-brown.
- Serve hot with maple syrup.
Nutrition Information
| Amount per serving | |
|---|---|
| Calories | 220 |
| Total Fat | 2g |
| Saturated Fat | 0g |
| Cholesterol | 50mg |
| Sodium | 320mg |
| Total Carbohydrate | 47g |
| Dietary Fiber | 1g |
| Sugars | 24g |
| Protein | 3g |