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Isaiah's Gingerbread Pancakes with Apple Slaw

Perfect for weekend mornings, these gingery pancakes are served with a sweet slaw. Silvana suggests using decaf coffee for kids and swapping pears for apples to change things up. —Silvana Nardone, New York, New York

10 ServingsPrep: 25 min. Cook: 5 min./batch

Ingredients

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

Directions

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

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Isaiah's Gingerbread Pancakes with Apple Slaw (continued)

Directions (continued)

speed until stiff peaks form. Fold into batter.
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.
Meanwhile, in a small bowl, combine the apples, pecans, raisins,
lemon juice and honey. Serve with pancakes and syrup. Yield: 10
servings (3 cups slaw).

Nutrition Facts: 2 pancakes with 1/4 cup slaw (calculated without syrup) equals 225 calories, 8 g fat (1 g saturated fat), 42 mg cholesterol, 231 mg sodium, 36 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1/2 fruit.