Isaiah's Gingerbread Pancakes with Apple Slaw |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
|
Perfect for weekend mornings, these gingery pancakes are served with a sweet slaw. Silvana suggests using decaf coffee for kids and swapping pears for apples to change things up. âSilvana Nardone, New York, New York Ingredients:
2 cups gluten-free pancake mix |
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 |
1/2 cup plus 1 tablespoon brewed coffee, room temperature |
2 tablespoons canola oil |
1 tablespoon molasses |
slaw: |
3 medium apples, grated |
1/2 cup chopped pecans, toasted |
1/4 cup golden raisins |
2 tablespoons lemon juice |
1 tablespoon honey |
maple syrup, warmed |
Directions:
1. In a large bowl, combine the first six ingredients. Combine the egg yolks, rice milk, coffee, oil and molasses; add to dry ingredients just until moistened. In a small bowl, beat egg whites on medium speed until stiff peaks form. Fold into batter.
2. Pour batter by scant 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.
3. Meanwhile, in a small bowl, combine the apples, pecans, raisins, lemon juice and honey. Serve with pancakes and syrup. Yield: 10 servings (3 cups slaw).
|
|