Gingerbread Pancakes

I like to throw the dry ingredients together ahead of time and keep them in a mason jar. When it's pancake time I pour the unused batter back into the jar and keep it in the refrigerator. It will last a few days.

In a large bowl combine:

3/4 cup brown rice flour (or almond flour)
1/4 cup corn starch (or tapioca flour)
1/4 cup tapioca flour
1/4 cup oat flour (or coconut flour)
1/4 cup coconut flour
1 Tbsp baking powder
1 tsp cinnamon
1 Tbsp freshly grated ginger (or more)
1/4 tsp ground cloves
1 Tbsp psylium husk (optional)
1 tsp salt

in a 2nd large bowl whisk together:

2 eggs
2 cups of water
1/4 molasses
2 Tbsp brown sugar
1/4 cup sunflower (or other mild-flavoured) oil

Whisk dry ingredients into wet ingredients and prepare 1/4 cup at a time on 400 degree Fahrenheit (200ish Celsius) griddle or hot frying pan. Use coconut oil, margarine, or butter on hot pan/griddle before pouring batter for best results.

Serve with maple syrup or my special pancake sauce (recipe below)

Super pancake sauce

Place a small saucepan over medium heat and toast 3 Tbsp hemp seed until aromatic. Remove and pour into mortar and pestle. Add juice from 1/2 a lemon and mash into paste. Reserve.

Place saucepan back on heat and warm 2 roasted, quarted apples with 1 Tbsp oil of your choice (I like butter) while covered. This can be substituted with 1 cup unsweetened apple sauce.

Add to sauce pan:
1/3 tsp allspice
1/2 tsp nutmeg
1 1/2 Tbsp agave syrup or 2 Tbsp of any type of sugar
1/2 cup blueberries, fresh or frozen
1 cup maple blueberry tea, or tea of your choice
reserved hemp seed & lemon mash

Liquefy in blender, serve warm.