Gingerbread Pancakes

Filled with the fragrant spices found in gingerbread, these Gingerbread Pancakes are a unique and delicious treat any time of the year.

Have all your ingredients at room temperature, this helps to create a smooth batter. To quickly warm the egg up, just place in a dish with some hot water from the tap (not boiling). It should take less than 5 minutes for it to get the chill off from the fridge. 

Pour about 1/2 cup of batter into a med-high heated 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.

Gingerbread Pancakes

Marla Hingley

Filled with the fragrant spices of gingerbread, these pancakes are an unique and delicious treat.

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Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Servings 4

Ingredients

  

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• 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
• 1/2 tsp xanthan gum
• 1/4 tsp ground cardamom
• 1/4 tsp ground cloves
• 2 eggs or 2/3 cup applesauce
• 1/2 cup oil or coconut oil, melted
• 1/3 cup agave
• 1/3 cup molasses
• 2/3 cup milk or milk alternative
• 2 Tbsp vanilla

Instructions

 

• Combine all dry ingredients in a large bowl and mix well. In another bowl combine remaining wet ingredients.
• Add wet mixture into dry, and whisk until incorporated.
• Pour 1/2 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.

Notes

If using coconut oil, ensure all ingredients are at room temperature or oil will start to solidify in batter.

Tried this recipe?Let us know how it was!