Print

Perfectly Fluffy Gluten-Free Gingerbread Pancakes

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These gingerbread pancakes are festive enough for the holidays, or hosting a great Winter brunch with friends – but just as good on a random Saturday morning in.

Ingredients

Scale
  • 1 cup almond meal
  • 1 cup oat flour
  • 1/4 cup coconut flour
  • 1/4 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cloves
  • Pinch of sea salt
  • 3 eggs
  • 1 1/4 cup almond milk, or plant-based milk of choice
  • 2 tablespoons molasses
  • 1 tablespoon extra-virgin olive oil

Instructions

  1. Grease a large griddle or pan, and set aside.
  2. In a large mixing bowl, whisk together flours, coconut sugar, baking powder, spices, and salt.
  3. In a separate medium mixing bowl, beat your eggs. Add in milk, molasses, and oil, and whisk vigorously to combine.
  4. Add your wet ingredients into the dry, and stir together until fully-combined and well-incorporated. Be careful not to overstir.
  5. Let batter sit for 10 minutes. This step is very important!
  6. With a few minutes left to go, start preheating your griddle over medium heat.
  7. Using a 1/3 cup measuring cup, spoon your batter onto the griddle, and let cook about 3 minutes (or until the edges are bubbly). Flip, and repeat on the opposite side, until pancakes are cooked through.
  8. Dress with desired toppings, and serve warm! Enjoy!

Find it online: https://www.coachmontanadepasquale.com/perfectly-fluffy-gluten-free-gingerbread-pancakes/