I admit, October seems a bit too early to break out the gingerbread. Usually gingerbread makes it’s debut in December around Christmas, and pumpkin is the king of fall flavors right now. But I know there are actually a group of people out there who don’t like pumpkin spice recipes (crazy, but true!).
I am certainly not one of those people (I love pumpkin and spice), but I wanted to create these Gingerbread pancakes as a nod to those who prefer gingerbread as a seasonal flavor to pumpkin.
These pancakes fall into the mild gingerbread category, but if you love strong gingerbread flavors, you can add some more molasses and double the spices if you are brave! I topped our pancakes with agave, but you can use a dark maple syrup or mix agave and molasses for an extra gingerbread kick : )
- 1 cup whole brown rice flour
- 1-1/2 Tablespoons ground flaxseed
- 1 Tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon each: salt allspice, and ground ginger
- Dash each: ground nutmeg and ground cloves
- 1 cup rice milk or other non-dairy milk
- 2 Tablespoons molasses
- 1/2 teaspoon liquid Stevia
- 1 teaspoon vinegar or lemon juice
- Preheat a non-stick skillet or a griddle over medium heat.
- While the skillet/griddle is heating up, whisk together the flour, flaxseed, baking powder, baking soda, salt, and spices in a medium bowl.
In a small bowl, whisk together the rice milk, molasses, Stevia, and vinegar until well combined.
- Add the liquid ingredients to the dry ingredients and stir to combine. Let sit for 1 minute to thicken up a bit.
- Using a 1/4 cup measure, pour batter into the hot skillet/griddle and cook on each side until browned and cooked through.
- Serve with agave nectar or pure maple syrup.