Gingerbread Pancakes
Author: Marla Hingley
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Filled with the fragrant spices of gingerbread, these pancakes are an unique and delicious treat.
  • 1 cup GFC Cup4Cup Style Flour Blend or other GF flour blend of your choice
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 Tbsp ground ginger
  • 1 tsp cinnamon
  • 1 tsp salt
  • ½ tsp xanthan gum
  • ¼ tsp ground cardamom
  • ¼ tsp ground cloves
  • 2 eggs (or ⅔ cup applesauce)
  • ½ cup oil (or coconut oil, melted)
  • ⅓ cup agave
  • ⅓ cup molasses
  • ⅔ cup milk or milk alternative
  • 2 Tbsp vanilla
  1. Combine all dry ingredients in a large bowl and mix well. In another bowl combine remaining wet ingredients.
  2. Add wet mixture into dry, and whisk until incorporated.
  3. Pour ½ cup of batter into a med-high greased skillet. Cook for about 2 minutes per side - due to the high sugar content (from the molasses), the pancakes can easily burn so watch the temperature while they are cooking.
If using coconut oil, ensure all ingredients are at room temperature or oil will start to solidify in batter.
Recipe by Gluten Free Club at