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Isaiah’s Gingerbread Pancakes with Apple Slaw

Total Time

Prep: 25 min. Cook: 5 min./batch


10 servings (3 cups slaw)

Updated: Sep. 12, 2022
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
Isaiah's Gingerbread Pancakes with Apple Slaw Recipe photo by Taste of Home


  • 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


  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.

Nutrition Facts

2 each: 225 calories, 8g fat (1g saturated fat), 42mg cholesterol, 231mg sodium, 36g carbohydrate (13g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1/2 fruit.

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