Isaiah’S Gingerbread Pancakes With Apple Slaw

• 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,
• 1 cup rice milk
• 1/2 cup plus 1 tablespoon brewed coffee, room temperature
• 2 tablespoons canola oil
• 1 tablespoon molasses
• 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

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.

pancake mix, brown sugar, baking cocoa, ground ginger, pumpkin pie spice, baking soda, eggs, rice milk, coffee, canola oil, molasses, apples, pecans, golden raisins, lemon juice, honey, maple syrup

Taken from www.tasteofhome.com/recipes/isaiah-s-gingerbread-pancakes-with-apple-slaw/ (may not work)