Orange-Rum Gingerbread Pancakes

• For Gingerbread Pancakes
• 1/3 cup flour
• 1 teaspoon psyllium husk
• 1/3 teaspoon baking powder
• 1 tablespoon maple syrup/sweetener
• 1/4 teaspoon ground ginger
• pinch of salt
• 1 egg
• 1/4 cup applesauce
• 1/2 teaspoon orange zest ; optional
• For Honey-Rum poached Orange and Orange-Rum Cream
• 1 orange
• 1 cup water
• 1 teaspoon rum extract
• 1/4 cup greek yogurt

1. Sift together flour, psyllium husk, baking powder, sweetener, if dry, cinnamon, ginger, nutmeg and salt.
2. Stir in applesauce, egg and orange zest. Add in the sweetener now, if it's a liquid. Whisk till a smooth batter forms.
3. Heat a pan over medium heat, until a drop of water sizzles when it comes into contact. Spread pancake batter onto pan in 3-cm rounds, approximately 2 heaping tsp worth.
4. Cook until a few bubbles appear, a minute or so, then flip and cook for half a minute more. Set aside.
5. For orange:rnBoil water, 1/2 tsp rum extract, 1 tsp honey and salt. rnLower heat to a simmer, then add in 7 orange segments and simmer for 5 more minutes.
6. For Cream:rnStir remaining ingredients together well. Layer between pancakes, add oranges, and serve. Enjoy.

flour, psyllium husk, baking powder, maple syrup, ground ginger, salt, egg, applesauce, orange zest, honey, orange, water, rum, greek yogurt

Taken from food52.com/recipes/30267-orange-rum-gingerbread-pancakes (may not work)