By popular request, here’s the recipe I used for last Sunday’s Gingerbread Pancakes. Inspiration was taken from a whole lot of places and much tweaking was done.
1 1/2 cups all-purpose gluten-free flour*
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground or grated nutmeg
1/4 cup water
1/4 coffee, cold or at room temperature
1/2 cup applesauce
1/8 cup lemon juice
3 tbsp blackstrap molasses
Mix flour, baking powder, baking soda, salt, and spices together in a medium to large bowl. Mix wet ingredients in a separate bowl and then pour into the dry ingredients. Cook on medium-low heat in a pan lightly greased with oil. Should make enough to feed two people a short stack each!
*You can buy an all-purpose gluten-free flour mix from the store, but you can also make your own super easily. Just mix 700 grams of gluten-free flours with 300 grams of starches (or any size using a 70%/30% ratio). It’s a good idea to use a variety of flours and starches when making this mix, but basically you can use whatever you like. I use a combination of buckwheat flour, brown rice flour, oat flour, potato starch, tapioca starch, and sometimes also arrowroot powder (also a starch) because that’s what’s available to me. You can also use, for flours: almond, amaranth, corn, quinoa, teff, and loads of others. All inspiration for this all-purpose mix came from here.