Gluten-Free Gingerbread Pancakes

  • Yield: servings


2cups Bob's Red Mill all-purpose gluten-free baking flour
2teaspoons baking soda
2teaspoons baking powder
1tablespoon ground ginger
1tablespoon ground cinnamon
1teaspoon salt
1/2teaspoon xanthan gum
1/4teaspoon ground cardamom
1/4teaspoon ground cloves
2/3cup sweetened applesauce
1/2cup refined coconut oil or canola oil
1/3cup agave nectar
1/3cup dark molasses
2/3cup rice milk
2tablespoons vanilla extract


  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 of coconut oil, agave nectar, molasses, rice milk, and vanilla and stir with a rubber spatula until the batter is smooth.
  2. In a large nonstick skillet or 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 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.

Reprinted with permission from Babycakes Covers the Classics by Erin Mckenna. © The Crown Publishing Group 2011