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Isaiah's Gingerbread Pancakes with Apple Slaw

 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

2 of 2

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).
Nutritional 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.