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pancake mix brown sugar baking cocoa ground ginger pumpkin pie spice baking soda eggs rice milk coffee coffee canola oil molasses
Viewed: 18 - Published at: 3 years agoIngredients
- 2 cups pancake mix, gluten-free (I used Heart Healthy Bisquick and had no issues)
- 2 tablespoons brown sugar
- 1 tablespoon baking cocoa
- 1 12 teaspoons ground ginger
- 1 teaspoon pumpkin pie spice
- 12 teaspoon baking soda
- 2 eggs, separated
- 1 cup rice milk (I used 1% low fat milk)
- 12 cup brewed coffee, room temperature
- 1 tablespoon brewed coffee, room temperature (not a typo, additional measure)
- 2 tablespoons canola oil
- 1 tablespoon molasses
Method
- In a large bowl, combine the pancake mix, brown sugar, cocoa, ginger, pumpkin pie spice, and baking soda.
- In a separate bowl, combine the egg yolks, milk, coffee, oil and molasses.
- Then add the wet ingredients to the dry ingredients just until moistened.
- In a small bowl, beat the egg whites on medium speed until stiff peaks form.
- Fold into the batter.
- Pour the batter by not quite 1/4 cupfuls onto a hot griddle which has been coated with non stick spray.
- Turn when bubbles form on top and cook the 2nd side until golden brown.
