Gingerbread Pancakes with Homemade Pancake Syrup

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


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.

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