Gingerbread Pancakes (Edit recipe)

These gingerbread pancakes for slightly more dense than my sheet pan pancakes or the blueberry lemon goat cheese pancakes. The maple syrup brings out the gingerbread flavors, reminding me of Christmas. If you are looking for a fun breakfast on Christmas morning, give these a try.

5 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	185
Fat:	6 g
Carbohydrates:	27 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	655 mg
Fiber:	6 g
Sugars:	10 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 4

Ingredients

1.25 cup Paleo Baking Flour - Bob's Red Mill
1 Tbsp Coconut Palm Sugar
1 Tbsp Baking Powder
0.25 tsp Sea Salt
1 tsp ground Ginger
1 tsp Ground Cinnamon
0.5 tsp ground Allspice
1 whole Egg
0.75 cup Unsweetened Vanilla Almond Milk
1.5 Tbsp Molasses, unsulphured

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium bowl, whisk together the paleo flour, coconut sugar, baking powder, sea salt, ginger, cinnamon, and allspice. Set aside.
In a small bowl, whisk together the egg, almond milk, and molasses.
Add the liquid ingredients to the bowl with the dry ingredients and whisk together until fully combined. Be careful not to over-mix the ingredients. This is a thick batter.
Place the skillet on medium-low heat and spray with avocado oil. Use a ¼ cup measuring cup to scoop the batter and place it on the skillet. You may need to press the batter down to form a pancake shape.
Cook the pancakes until the batter is golden brown on the skillet side, about 4-5 minutes, and then flip and cook the other side for about 4-5 minutes. Continue this process until all the batter is used.
Serve with butter and maple syrup or coconut whipped cream.