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Isaiah's Gingerbread Pancakes with Apple Slaw Recipe

Isaiah's Gingerbread Pancakes with Apple Slaw Recipe

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
TOTAL TIME: Prep: 25 min. Cook: 5 min./batch YIELD:10 servings

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

  • 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. Yield: 10 servings (3 cups slaw).
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.

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.