by Babycakes Covers the Classics
2 cups Bob's Red Mill All-Purpose Gluten-Free Baking Flour (I will substitute spelt flour)
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon xanthan gum
1/4 teaspoon ground cloves
2/3 cup unsweetened applesauce
1/2 cup melted coconut oil plus more for pan
1/3 cup agave nectar
1/3 cup dark molasses
2/3 cup rice milk (I will substitute almond milk)
2 tablespoons vanilla extract
Agave Maple Syrup
In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, salt, xanthan gum, cardamom, and cloves. Add the applesauce, 1/2 cup coconut oil, agave nectar, molasses, rice milk, and vanilla and stir with a rubber spatula until the batter is smooth.
In a large nonstick skillet or on a griddle over medium heat, add 1 teaspoon coconut oil. Working in batches, pour 1/4 cup pancake batter into the pan for each pancake. Using the back of a rubber spatula, spread the batter to make a 4-inch pancake. Cook for 2 minutes, then flip and cook on the other side for 2 minutes more, or until the center bounces back when tapped and the edges are browned. Transfer the pancakes to a warm plate and repeat with the remaining batter. Serve with the Agave Maple Syrup.
For Agave Maple Syrup:
1 cup agave nectar
3 tablespoons maple flavor, or to taste
Put the agave nectar in a small bowl. Add the maple flavor and stir until fully combined. Taste and adjust maple flavor to desired intensity. Makes 1 cup and can be stored at room temperature, covered tightly, for up to 1 month.
Enjoy!! Ho Ho Ho