Gingerbread Pancakes Found on Joythebaker.com Significantly altered from the Gourmet Cookbook, and then adapted for allergens! It is mutating, like a lab created monster but it is still good.

Ingredients:

3 cup sorghum flour
1 cup Tapioca
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons sea salt
4 teaspoons ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
3 Tablespoons molasses (not robust or black strap), or other sweetener of choice- we used agave syrup)
4 large eggs
4 cup coconut milk (or other milk replacer or water – but coconut milk will make it creamier!)
12 Tablespoons rice milk (or other milk replacer or water)
8 Tablespoons melted ghee (or margarine), plus additional for brushing the griddle

Preheat oven to 200 degrees F Whisk together flour, baking powder, baking soda, and spices in a medium bowl.  Whisk together molasses or other liquid sweetener, egg, coconut milk, rice milk and ghee in a small bowl, then add the flour mixture and stir just until combined.   Heat griddle or 12-inch heavy skillet over moderate heat until hot enough to make drops of water scatter over the surface.  Brush with ghee.  Working in batches of 4 to 6 (depending on the size of the griddle), drop 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden, 1 to 2 minutes.  Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more.  Transfer pancakes to a heatproof plate and keep warm in oven while you cook remaining batches.   Serve with applesauce.

Note:  I found these pancakes hard to flip over.  The batter is very soft and delicate, so make sure you let them cook for at least a full minute, before you attempt to flip them for the first time.

Also, don’t forget to check out the cooking classes nyc, culinary classes are great for those who want to learn more about cooking,.