Ingredients

The following ingredients have 12 Servings
  • 1 1/4 cups (180 g) low FODMAP, gluten-free all-purpose flour,
  • 1 1/4 teaspoons cinnamon
  • 1 teaspoon baking powder; (use gluten-free is following a gluten-free diet)
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (240 ml) lactose-free whole milk, (at room temperature)
  • 1/4 cup (60 ml) unsulfured molasses
  • 1 large egg, (at room temperature)
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon vanilla extract

Instruction

  • 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.