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Simply Organic Ginger Ground -- 1.64 oz

Simply Organic Ginger Ground
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Simply Organic Ginger Ground -- 1.64 oz

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Simply Organic Ginger Ground Description

  • USDA Organic
  • Ginger Root Ground
  • Pure, Simple, Joy

A-grade, peeled, and unsulfited organic ginger root with a spicy sweet flavor and aroma.


To substitute ground ginger for fresh, use 1 /2 teaspoon ground for each tablespoon fresh called for in a recipe.

Suggested Uses:
Ground ginger is an essential spice for gingerbread and is also good in biscuits, preserves, chutneys, marmalades and a variety of desserts. Try it in pickles and with pork, chicken and beef. Add it to pumpkin or apple pie, cookies, carrot and sweet potatoes dishes.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrient Facts
Serving Size: 0.25 Teaspoon
Servings per Container: 93
Amount Per Serving% Daily Value
Total Fat0 g0%
  Trans Fat0 g*
Sodium0 mg0%
Total Carbohydrate0 g0%
Protein0 g*
*Daily value not established.
Other Ingredients: Organic ginger.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Jolly Gingerbread Pancakes

There isn’t much in life better than a steaming stack of homemade flapjacks on a chilly morning. Made better for you with gluten-free oat flour and coconut sugar, these gingerbread pancakes may make winter mornings your favorite time of year. They’re infused with cinnamon, ginger, nutmeg and molasses for an elevated holiday breakfast that brings warmth and good cheer. Gluten-Free Gingerbread Pancakes With Whipped Cream & Sprinkles on White Plate |

Jolly Gingerbread Pancakes

  • 1-1/2 cups oat flour
  • 1/2 tsp. baking powder
  • 1 Tbsp. coconut sugar
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp ground nutmeg
  • 2 Tbsp. butter (melted)
  • 1/4 cup molasses
  • 3/4 cup low fat milk
  • 1 egg
  • 1 tsp. vanilla flavoring


  • 1/4 cup pure maple syrup
  • 2 Tbsp. molasses
  • 1/4 cup whipped cream
  • Sprinkles
  1. Preheat skillet to medium heat.
  2. In mixing bowl, stir together flour, baking powder, coconut sugar, cinnamon, ginger and nutmeg.
  3. Whisk in melted butter, molasses, milk, egg and vanilla until smooth.
  4. Spoon mixture into skillet to form pancakes of desired size. Cook until underside is golden. Flip and continue cooking until middle is done. Repeat until all batter is used.
  5. In bowl or syrup pitcher, combine maple syrup and molasses. Pour over pancakes and top with whipped cream and sprinkles.

Tip: Make protein pancakes by replacing 1/4 cup of oat flour with a scoop of protein powder.

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