Oh, the weather outside is frightful… but the pancakes are so delightful!
Actually, Del Rio weather may not be very “frightful,” but a chilly Texas morning isn’t complete without a stack of warm pancakes. Even if you’re gluten intolerant, these fluffy pancakes are the perfect seasonal treat that will have you reminiscing about your gingerbread house-making days.
With IHOP’s seasonal pancakes in such close proximity and my brain’s insistence on holding onto the good ol’ memories of when I could head to IHOP for a quick pancake fix, I was determined to make these pancakes a success.
Those familiar with gluten-free baking may know that it’s a challenge to achieve a fluffy and moist texture in most baked goods. But I remembered oat flour has never failed me in pancake recipes. And once again, it didn’t disappoint! But I must say that the key to achieving the desired fluffy pancake is the egg whites. The fluffy texture is crucial to the end result, so don’t skip this step.
These pancakes are bursting with the seasonal cinnamon, ginger and nutmeg spices and the sweetness of molasses found in the classic gingerbread man cookie. You’ll be surprised they’re gluten-free after the first bite!
- 6 egg whites
- 1/3 cup molasses
- 1 cup evaporated milk (vegan evaporated milk if making dairy-free)
- 1 cup water
- 3 cups gluten-free oat flour (or blended oats)
- 1 tbsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground ginger
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp allspice
- In a medium bowl, stir molasses, milk and water together.
- In a large bowl, combine dry ingredients and mix well.
- In a small bowl, beat egg whites until they become fluffy.
- Gradually add in dry mixture followed by the molasses mixture until just combined. Do not over mix.
- On a hot griddle, add desired amount of batter to form your pancakes. Cook until bubbles begin to appear and edges are set. Flip pancakes and cook for another 2-3 minutes.