All Recipes, Breakfast, Dairy Free, Dessert, Sweet, Vegetarian

Gingerbread Pancakes

Gingerbread pancakes are the perfect winter breakfast! They are completely Paleo thanks to almond flour. These pancakes are incredibly straightforward, and they take a mere twenty minutes to whip up.

Today, I’m sharing a variation on one of my favorite recipes ever! It’s no secret that I love pancakes, since this is the third pancake recipe that I’ve shared in six months. I shared these foolproof almond flour pancakes in July and these autumn pancakes with maple brown butter apples in October. Now, I’m sharing gingerbread pancakes in December!

I added a little holiday flair to my simple almond flour pancakes by incorporating some molasses and gingerbread spices. These are so delicious, but they’re also very healthy. In fact, they are full of healthy fats and protein from the almond flour and egg. Truthfully, not much beats a spinach-laden sweet potato breakfast hash in the “health food” department, but these gingerbread pancakes are a close second. They are one of the healthiest indulgences out there.

I would recommend using finely ground almond flour in this recipe, not almond meal. Almond meal will work, but it’s not as good as almond flour. I would also give your batter about five minutes to rest, since you will definitely get fluffier pancakes!

In case you hadn’t figured this out from last week’s gingerbread lace cookies, I am a little obsessed with gingerbread. It’s probably because we don’t have any chocolate chips in the house, so I turn to gingerbread on the rare occasion when I feel like making dessert. I’m not really complaining; gingerbread is absolutely delicious.

I hope you’re okay with an abundance of gingerbread! Have no fear, for a fun New Year’s Eve “Mocktail” is coming your way later this week. Plus, I have a whole month of Whole30 recipes planned for January! Are you doing the January Whole30? I did it last year, and I am going to do it again. It’s such a great way to begin the new year, and it really helps me feel more balanced.

For now, though, I’m enjoying all the holiday treats that come my way! ‘Tis the season!

Print Recipe
Gingerbread Pancakes
Course Main Dish
Servings
Ingredients
Course Main Dish
Servings
Ingredients
Instructions
  1. Preheat a skillet over medium heat and add a small spoonful of coconut oil.
  2. Whisk together the flours, baking powder, and spices in a large bowl. Make a large well in the mixture.
  3. Add the eggs, nut milk, molasses, and oil into the well. Whisk vigorously until the batter is homogeneous and no lumps remain.
  4. Cook the pancakes in the preheated skillet for two to three minutes per side, or until slightly set and bubbly. Flip and cook on the other side until the pancakes are set. Serve with maple syrup.

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