Gingerbread Pancakes

• 2 cups Bobs Red Mill All-Purpose Gluten-Free Baking 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 cardamom
• 1/4 teaspoon ground cloves
• 2/3 cup unsweetened applesauce
• 1/2 cup melted refined coconut oil or canola oil, plus more for the pan
• 1/3 cup agave nectar
• 1/3 cup dark molasses
• 2/3 cup rice milk
• 2 tablespoons vanilla extract
• Agave Maple Syrup (page 38)

1. In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, salt, xanthan gum, cardamom, and cloves.
2. 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.
3. In a large nonstick skillet or on a griddle over medium heat, add 1 teaspoon coconut oil.
4. Working in batches, pour 1/4 cup pancake batter into the pan for each pancake.
5. Using the back of a rubber spatula, spread the batter to make a 4-inch pancake.
6. 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.
7. Transfer the pancakes to a warm plate and repeat with the remaining batter.
8. Serve with the Agave Maple Syrup.

red, baking soda, baking powder, ground ginger, ground cinnamon, salt, xanthan gum, ground cardamom, ground cloves, unsweetened applesauce, coconut oil, nectar, dark molasses, rice milk, vanilla, maple syrup

Taken from www.epicurious.com/recipes/food/views/gingerbread-pancakes-378066 (may not work)