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Tuesday, December 17, 2013

Gingerbread Pancakes

Wouldn’t these be perfect for Christmas morning?? You bet they would! My kids loved helping making them and loved eating them even more. We have so many cookie cutters that we use maybe once a year. This idea gave us two uses this year – ha! You have to use metal cookie cutters, or at least ones that won’t melt on the griddle. Be sure to spray them with cooking spray so the batter doesn’t stick. Makes about 8-10 servings

1 ½ cup GF all purpose flour
3/4 cup almond milk
½ cup coffee, strong brewed
2 tsp ground ginger
1 tsp cinnamon
½ tsp allspice
¼ tsp salt
1 tsp xanthan gum
1 tsp baking powder
1 egg

  • In a large mixing bowl, combine ingredients. Blend over medium speed for about 30 seconds or until well combined. If batter is too runny, add in additional flour or if it is too dry, add in additional milk – consistency will depend on the GF flour blends used. 
  • Place greased cookie cutters onto a hot griddle. Slowly pour batter into cutters and cook first side about 10 minutes. Flip pancakes and cutters and cook on the other side for about 5 minutes. 
  • Carefully remove pancakes from cookie cutters (they will be hot!). Serve with maple syrup or powdered sugar. 

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