Gluten-Free Gingerbread Pancakes

Gluten-Free Gingerbread Pancakes
This recipe is from The Ruby Range. They used to make several gluten-free / casein-free baking mixes that used Organic Mesquite Flour as the primary ingredient.
  • 1 cup gluten-free all-purpose baking mix
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1-1/2 teaspoons pumpkin pie spice
  • ¼ cup molasses
  • 2 large eggs separated
  • 1 cup soy yogurt
  • ¼ cup melted margarine
  1. Beat egg white until soft peaks form.
  2. Mix flour, baking powder, baking soda, salt, and spices.
  3. In a large bowl, mix the molasses, eggs, yogurt, and melted margarine. Let the mixture sit for a minute to soften the molasses crystals and then stir until they are dissolved.
  4. Add the dry ingredients to the wet ingredients, and stir until the two are just combined, gently fold in egg whites. Some lumps will remain.
  5. Cook pancakes on a greased griddle.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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