What makes gingerbread … gingerbread? Typically, anything baked with the flavors of ginger, cinnamon and molasses. This year, we’re spicing things up with a double-ginger cookie that will help make your holidays complete, plus pancake and hot chocolate recipes that showcase this timeless trio of flavors.
Yield: 20 (3-inch) pancakes
2 cups store-bought or homemade gluten-free pancake mix
1/2 teaspoon baking soda
2 tablespoons coconut sugar
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons ground ginger
1 teaspoon cinnamon
2 large eggs, at room temperature
1 cup unsweetened almond milk
1/2 cup brewed coffee, plus 1 tablespoon, at room temperature
2 tablespoons canola oil, plus more for greasing
1 tablespoon unsulphured molasses
Maple syrup, for serving
In a large bowl, whisk together the pancake mix, baking soda, sugar, cocoa powder, ginger and cinnamon.
In a medium bowl, whisk together the eggs, almond milk, coffee, oil and molasses; add to the pancake mix mixture and stir until just combined.
Heat a large nonstick skillet over medium-low heat. Using a paper towel, lightly grease with oil. Pour the batter about 1/4 cup at a time into the pan and cook until the pancakes are golden and set, about 2 minutes on each side. Serve with maple syrup.
Per serving: Calories 230.6; Fat 7.2 g (Saturated 1.2 g); Cholesterol 67.1 mg; Sodium 548.9 mg; Carbohydrate 34.6 g; Fiber 2.5 g; Sugars 9.0 g; Protein 6.5 g Read more