1cup (240 ml)lactose-free whole milk,at room temperature
1/4cup (60 ml)unsulfured molasses
1largeegg,at room temperature
Place flour, cinnamon, baking powder, ginger, baking soda and salt in a large mixing bowl and whisk to aerate and combine. Make a well in the center.
Whisk together milk, molasses, egg, oil and vanilla together in a separate bowl.
Pour wet mix over the dry and whisk together until smooth and well combined.
Heat electric griddle, heavy sauté pan or nonstick pan. Coat with nonstick spray and heat until a few drops of water dance. Dole out 3 tablespoon amounts of batter at a time (we use an ice cream scoop) and cook over medium heat until bubbles begin to appear here and there, about 1 minute or so. The bottoms should be golden brown. Flip over and cook for about 1 minute more or until that side is golden brown as well. Serve hot with real maple syrup.
If You Can Tolerate
Fructans: If you have passed the fructan wheat challenge feel free to use regular all-purpose flour. Note that the recipe will no longer be gluten-free.
Amount Per Serving
Calories 109Calories from Fat 27
% Daily Value*
Saturated Fat 1g5%
Vitamin A 25IU1%
* Percent Daily Values are based on a 2000 calorie diet.