Ginger Molasses Pancakes with Brown Sugar Glaze

You guys, what is up with my brain lately??? I tell you, I am like an air breathing, land roaming, walking, talking Dori from Finding Nemo. We just watched that movie so it’s on my tiny little forgetful brain right now.

Seriously, though. I can’t remember anything! I think my 2 1/2 week long vacation slowly popped, one by one, at least half of my memory brain cells…and I didn’t have that many to begin with. So I’m in deep trouble if a handful is all I have left. At the rate I’m going, I won’t remember my own name by the time I’m 40.

With all the chaos of the holidays, I’ve forgotten to post a handful of recipes that I have guest posted on other blogs, Kristen Duke’s Capturing Joy and Katie Goodman’s GoodlifeEats.

Ignore the fact that a few of them are holiday recipes, they are still worth posting about so you don’t miss out on any yumminess. Plus, this site is a collection of all my favorite recipes, so even though the actual recipe is on another site, I still like to compile all my work in one place.

Okay, enough justification of why I’m posting two pancake recipes in one day (I just posted these Cinnamon Pear Pancakes as well). All I need to say is that these Ginger Molasses Pancakes with Brown Sugar Glaze are absolutely dee-lish-us!!!

As in, in the privacy of my own home and in front of my own family, I would pick up the plate and lick it clean kind of good.

The pancakes have almost a gingerbread type flavor. They are soft and tender and pair like chocolate and peanut butter with this brown sugar glaze. Meaning, they were born to be together!!!

Side note: I originally made these with brown rice flour, white rice flour, and tapioca starch. I’ve noticed in baking lately that white rice flour and tapioca starch create more of a chew when cooked. I would suggest using 1/2 cup brown rice flour, 1/2 cup plus 1 tablespoon of gluten free oat flour, and 1/2 cup potato starch for your flour blend to create a more tender pancake. I’ll be making these tomorrow morning to confirm!

As far as toppings, you can definitely eat these pancakes with plain old maple syrup, but you would definitely be missing out. The brown sugar glaze only take minutes to make and goes a long way. You can store the rest in the fridge for up to two weeks. Just reheat and serve.

So there you go. Two-day you get two recipes of two pancakes; two good! Two bad it’s not Twos-day! Hahahaha! Man, I crack myself up.

Head on over to GoodlifeEats for the full recipe.