Gingerbread Pancakes are the perfect, easy way to enjoy all the flavors of the season. Made in just one-bowl, they are tender and fluffy with hints of rich molasses and warm ginger.
Note from Taesha:
If you have been following me for any length of time, you probably know that my blogging BFF is Robyn from Real Food Whole Life. We don’t remember who followed who first on Instagram. Or how exactly our friendship blossomed. But over the years we have been blogging, Robyn and I have been in one another’s corner…cheering each other on through the good, the bad, the tough and the wonderful.
So, with that said, I am so happy to tell you that my dear Robyn is today’s guest blogger here on The Natural Nurturer. If you don’t know her work already, it is time to head over to her blog, her Instagram, or her Facebook…where you are sure to be inspired. And if you do nothing else, you MUST subscribe to her incredible podcast, The Feel Good Effect. Listening to her incredible ideas and interviews while on my commute into work is one of my favorite parts of Wednesday mornings. And you should definitely listen to episode 011, as I am her guest on that show!
Today, Robyn is sharing a wonderfully warm and festive breakfast recipe for Gluten Free Gingerbread Pancakes. These pancakes are as cozy as they look and so wonderfully easy! They are sure to add some holiday cheer to your breakfast table in a deliciously healthy way!
Naturally gluten-free and dairy-free, they’re perfect on a cozy winter morning, and special enough for Christmas day.
These pancakes. They are amazing. There are just so many reasons to love them.
First, they are just so darn festive. The addition of ginger and molasses make them warm and inviting, and hint at the classic cookie we all love (without all the sugar).
Second, they are super easy to make. Just dump all the ingredients in a bowl, give it a mix, and ladle onto a hot griddle.
You can, of course, cut the cooked pancakes into cookie shapes if you like–this step is particularly recommended if you’re serving a little one–though you certainly don’t need to. They’re great either way.
Finally, they’re are made with oat flour, which can easily be made at home by grinding whole oats in the blender.
No need for a fancy high-speed blender, either, any regular blender will work.
Once you have the oat flour these pancakes come together in no time in just one-bowl. They’re warm, cozy, and just the thing for a wintery morning at home.
Grab a bowl and let’s make some pancakes!
Recipe + Kid-Friendly Adaptations
1 | Invite your child to help make the pancakes! She can dump the ingredients into the bowl, and stir everything together.
2 | Cut the cooked pancakes into strips and serve maple syrup on the side for dipping.
3 | Use a cookie cutter to cut the pancakes into gingerbread shapes.
4 | Use pomegranate seeds to decorate the pancakes.
5 | Swap almond flour for oat flour for a paleo option.
This recipe is:
¼ cup coconut oil, melted (can substitute butter)
1 cup unsweetened applesauce
1 tablespoon apple cider vinegar
2 tablespoons pure maple syrup
2 tablespoons blackstrap molasses
1 teaspoon vanilla extract
4 large eggs
2 cups whole oats or oat flour*
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ cup plain, unsweetened milk (almond, rice, dairy; whatever you like)
Pure maple syrup to serve
1. In a large bowl stir together the coconut oil (or butter), apple sauce, vinegar, maple syrup, molasses and vanilla extract. Beat in the eggs. Don’t worry if the melted coconut oil solidifies when combined with cold ingredients; just make sure everything is well mixed together.
2. Add the oat flour, baking soda, salt, ginger, and cinnamon to the wet ingredients, mixing well to combine. Pour in the milk, mixing again until all the ingredients are well incorporated and well combined. If the batter seems too thick add a splash more milk to thin it out.
3. Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. Once the pan is hot, lightly oil the cooking surface with butter or coconut oil. Ladle or pour ¼ cup batter onto the pan for each pancake, being careful not to overcrowd the pan. Let the pancakes cook until small bubbles form on the tops and the underside is golden, about 3 to 4 minutes.
4. Once the bottom side has cooked sufficiently, flip and cook for another couple of minutes or so, until golden brown on both sides.
5. Serve the pancakes immediately or keep warm in a 200 degree oven. To serve, drizzle with warm maple syrup and enjoy.
*Notes: Make your own oat flour for this recipe by placing 2 cups whole oats in a blender and blending until a coarse flour forms. Alternatively, you can buy pre-made oat flour at well-stocked grocery stores and online (either regular or gluten-free). Be sure to buy gluten-free oats if you want to keep recipe gluten-free.
To freeze, allow pancakes to cool completely, then store in an airtight container in the freezer, separating each pancake with parchment paper or plastic wrap. When ready to eat, reheat in a warm oven or toaster.
Makes 12-15 medium sized pancakes.
Reprinted with permission from Real Food Whole Life.