Ingredients
2 cups gluten-free pancake mix2 tablespoons brown sugar1 tablespoon baking cocoa1-1/2 teaspoons ground ginger1 teaspoon pumpkin pie spice1/2 teaspoon baking soda2 eggs, separated1 cup rice milk1/2 cup plus 1 tablespoon brewed coffee, room temperature2 tablespoons canola oil1 tablespoon molassesSLAW:3 medium apples, grated1/2 cup chopped pecans, toasted1/4 cup golden raisins2 tablespoons lemon juice1 tablespoon honeyMaple syrup, warmed
Preparation
In a large bowl, combine the first six ingredients. Combine the egg yolks, rice milk, coffee, oil and molasses; add to dry ingredients just until moistened. In a small bowl, beat egg whites on medium speed until stiff peaks form. Fold into batter.
Pour batter by scant 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown.
Meanwhile, in a small bowl, combine the apples, pecans, raisins, lemon juice and honey. Serve with pancakes and syrup.
