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Gingerbread Pancakes with Lemon Sauce

Submitted by: Mary on 03/11/2004
2050 views
2.77 avg rating
216 votes
 
 
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Ingredients

1 1/3 C Almond flour
1 t Baking powder
1/4 t Baking soda
1/4 t Salt
1/2 t Ground ginger
1 t Ground cinnamon
1 Egg
1 1/4 + 5 T Heavy cream
3/4 C Splenda granular
1 1/4 t Cream of tartar
3 T Vegetable oil
LEMON SAUCE:

1/2 C Splenda
1 t Xanthan gum
Pinch ground nutmeg
1 C Hot water
2 T Butter
1/2 t Grated lemon zest
2 T Lemon juice

Directions

Stir together almond flour, baking powder, baking soda, salt, ginger, and cinnamon.



Beat egg with cream in a large bowl. Beat in 3/4 C Splenda granular and 1 1/4 t Cream of tartar. Then add the oil.



Add almond flour mixture and stir just until combined (batter can be a little lumpy).



Grease seasoned pancake griddle and place over medium heat until a few drops of water dance on the hot griddle.



Pour a scant 1/4 cup batter onto hot griddle for each cake.



Cook pancakes on first side until they are puffed, full of bubbles and look dry at edges. Then turn and cook until second side is browned.



Serve with hot lemon sauce.



LEMON SAUCE:



In a medium saucepan mix splenda, xanthan gum, and nutmeg. Gradually mix in water. Cook stirring over medium heat until mixture is thickened and clear.



Add butter, lemon zest, and lemon juice, stirring until butter melts. Serve hot.



Makes 1 1/3 Cups

Servings

6

Calories

4.5

Time to prepare

30 minutes

Difficulty

Easy
 

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