1tspxanthan gumomit if your gluten free all-purpose blend contains this or guar gum
Wet Batter Ingredients
3tbspdairy free buttermelted and slightly cooled
1½cdairy free milk
⅓cblackstrap molasses, unsulfured
optional-- pure warm maple syrup, dairy free butter, whipped topping, dairy free cream cheese, chopped walnuts or pecans
In a large mixing bowl, combine all the dry ingredients and whisk together.
Combine all the wet ingredients in a medium-sized bowl.
Then pour the wet ingredients into the dry ingredients and combine well but do not overmix the batter. There will be a few small lumps and that is fine.
Allow the batter to rest for 5-10 minutes and thicken a little.
Heat a large skillet or griddle over medium heat. Spray with nonstick spray or use dairy free butter.
Use an ice cream scoop with a lever release to scoop out the batter and place in a circle shape on the griddle. Allow to cook for 3-4 minutes on each side or until bubbles appear on the batter surface.
Flip the pancakes and cook for another 1-2 minutes. Continue these steps with the remainder of the batter.
Serve with warm maple syrup and other optional toppings.
Note-- to keep pancakes warm while you wait to serve them, preheat your oven to 200 degrees Fahrenheit and transfer prepared gingerbread pancakes to a baking sheet or oven-safe plate and into the oven. Keep the pancakes nestled in the oven until ready to serve.