Simply Organic Ginger Ground Description
Ginger Root Ground
Pure, Simple, Joy
Enjoyed in cuisines the world over for its warm, spicy-sweet aroma and flavor, ginger complements both sweet (think gingerbread) and savory (think stir fry) dishes. It's available in whole root, cut and sifted, powdered, and crystallized, so you can choose the perfect form for your perfect dish.
To substitute ground ginger for fresh, use 1 /2 teaspoon ground for each tablespoon fresh called for in a recipe.
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.
Serving Size: 0.25 Teaspoon
Servings per Container: 93
|Amount Per Serving||% Daily Value|
|Total Fat||0 g||0%|
| Trans Fat||0 g||*|
|Total Carbohydrate||0 g||0%|
*Daily value not established.
Other Ingredients: Organic ginger.
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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.
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
- Preheat skillet to medium heat.
- In mixing bowl, stir together flour, baking powder, coconut sugar, cinnamon, ginger and nutmeg.
- Whisk in melted butter, molasses, milk, egg and vanilla until smooth.
- 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.
- 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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