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. 

GF Gingerbread Cookies

I’m going to brag a bit here; I’m pretty proud of these cookies! These are the first cookies that have turned out almost identical to what the original cookie tastes like. They are also the first cookies I’ve been able to roll out properly! Win! These are just a traditional gingerbread cookie with a few lower fat options to save on unnecessary junk and calories. Serve these with or without the frosting. Makes about 2 ½ dozen cutout cookies.

1 cup GF all purpose flour

½ cup white rice flour

½ cup arrowroot starch

¼ cup coconut flour

1 tsp xanthan gum

½ cup coconut sugar, or stevia

1 tsp baking powder

1 tsp cinnamon

½ tsp allspice

½ tsp baking soda

1 tsp ground ginger

½ cup molasses

1 large ripe banana, mashed

1 egg

1 tsp vanilla

Icing

1 cup powdered sugar

1 Tbsp vanilla almondmilk (or regular milk)

• In a large mixing bowl, combine flours, starch, xanthan gum, sugar, baking powder, cinnamon, allspice, baking soda and ginger. 
• Add in banana, molasses, egg and vanilla and blend over medium speed for about a minute. 
• It is best to chill dough about 30 minutes so it is easier to handle but it’s not required. 
• Pour dough onto a clean, floured surface and gently roll out into a ¼” thick circle. 
• Cut out cookies and place on a greased baking sheet. Repeat with remaining dough. 
• Bake at 375°F for about 10-15 minutes or until cookies start to brown.
•  Let cool on a wire rack for about 10 minutes and gently spread icing over cookies if desired. Store cookie sin a sealed container.