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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 5 |
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I found this in Healthy Cooking and love the uniqueness of this recipe. Who would think of cocoa and coffee added to gingerbread pancakes. I think it really takes the tastes over the top. This recipe is intended to help those with have certain food intolerance issues but is easily converted to more standard ingredients too. Ingredients:
2 cups pancake mix, gluten-free (i used heart healthy bisquick and had no issues) |
2 tablespoons brown sugar |
1 tablespoon baking cocoa |
1 1/2 teaspoons ground ginger |
1 teaspoon pumpkin pie spice |
1/2 teaspoon baking soda |
2 eggs, separated |
1 cup rice milk (i used 1% low fat milk) |
1/2 cup brewed coffee, room temperature |
1 tablespoon brewed coffee, room temperature (not a typo, additional measure) |
2 tablespoons canola oil |
1 tablespoon molasses |
Directions:
1. In a large bowl, combine the pancake mix, brown sugar, cocoa, ginger, pumpkin pie spice, and baking soda.
2. In a separate bowl, combine the egg yolks, milk, coffee, oil and molasses. Then add the wet ingredients to the dry ingredients just until moistened.
3. In a small bowl, beat the egg whites on medium speed until stiff peaks form. Fold into the batter.
4. Pour the batter by not quite 1/4 cupfuls onto a hot griddle which has been coated with non stick spray. Turn when bubbles form on top and cook the 2nd side until golden brown.
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