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3/4 C oat flour
1/2 C plus 2 Tb rice flour
1 Tb granulated sugar
2 tsp baking powder
1/8 tsp salt
3/4 tsp ground ginger
3/4 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp xanthan gum
3 Tb dark molasses
2 Tb vegetable oil
1 large egg
1 C 2% milk
non-stick cooking spray

1. In a small bowl, whisk together the flours, sugar, baking powder, salt, spices and xanthan gum.
2. In a large bowl, beat molasses and oil, until well blended.
3. Beat in egg, then add milk. Stir all the way to the bottom of the bowl to make sure all of the ingredients are brought together.
4. Add flour mixture to egg mixture. Whisk until blended.
5. Spray griddle or skillet with non-stick cooking spray. Heat on medium-high until a few drops of water skip along the surface. Working in batches, measure out a scant 1/4 cup batter for each pancake, spacing so the pancakes do not touch. For each batch, cook the first side until the edges begin to dry and bubbles appear on the top surface. Turn and cook one minute on the second side. Serve immediately.

Serves 2 to 3.

Note: This recipe is tweaked from Gingerbread Pancakes at Pancake Recipes, featured in the April 15, 2007, edition of the Carnival of the Recipes.

Note: Xanthan gum may be hard to find, but don't leave it out! It serves the same function as wheat gluten, to bind the pancakes together. Without it, the cooked pancakes crumble easily.