Gluten-Free Vegan Gingerbread Pancakes

with huckleberry syrup

One of my daughters is vegetarian, a choice that I've gotten pretty good at accommodating over the years, if I do say so myself.  When we got together over Christmas, she threw me for a loop with the announcement that she was more and more eating vegan.  Vegan stumps me - no butter, no eggs, no cheese, no fun, no ideas!

Don't get me wrong.  She looks trim, healthy, fantastic, and I'm glad that she's making thoughtful choices about her food and her health.  I just can't think of anything to fix that the rest of the family would want to eat.

Lisa to the rescue with a new cookbook she's picked up - babycakes: covers the classics, the second cookbook by Erin McKenna.  As the cover says, this book provides gluten-free, vegan recipes from donuts to snickerdoodles.  We tried the Gingerbread Pancakes, and I have to say they were delicious and would qualify as fun.


Ingredients

2 cups garbanzo and fava bean flour (I wasn't paying attention as Lisa read ingredients and used AP flour)
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoons salt
1/2 teaspoon xanathan gum (didn't have - substituted a small handful of flax seeds soaked in equal volume of water)
1/4 teaspoon ground cardamon (didn't have, so we omitted)
1/ teaspoon ground cloves
1/2 teaspoon ground ginger (this wasn't in the recipe, but how can you have gingerbread without ginger?)
2/3 cup unsweetened applesauce
1/2 cup coconut or canola oil
1/3 cup agave nectar
1/2 cup molasses
2/3 cup rice milk (we used almond and added extra milk to get a good texture maybe because of the flour substitution)
2 tsp vanilla extract

Directions

• Preheat pancake griddle
• Combine flour, baking powder, baking soda, cinnamon, salt, xanathan gum, cardomon, clove, and ginger
• In another bowl, combine remaining ingredients
• Stir flour mixture into wet ingredients until just combined
• Spray or lightly brush griddle with oil
• Ladle or pour batter onto hot griddle; cook until bubbles form in pancake and pop
• Carefully, flip pancakes, browning other side
• Serve with desired toppings.  Lisa used soy butter, Ed and I, real butter and huckleberry syrup

Made: 25 6-inch pancakes