Gingerbread Pancakes
These light + fluffy gingerbread pancakes are vegan, gluten-free and the perfect winter treat! Top with yogurt, some fresh berries, and a little maple syrup and you've got the perfect holiday breakfast!
Servings: 4 servings
Calories: 333kcal
Ingredients
- 2 flax eggs
- 1 cup quinoa flour I like to toast mine
- ½ cup almond flour
- 2 tablespoons arrowroot starch
- 2 teaspoons baking powder
- 1 teaspoon ginger powder
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ½ teaspoon sea salt
- 1 ¼ cup non-dairy milk
- 1 tablespoon melted coconut oil or other light flavored oil
- 1 - 2 tablespoons blackstrap molasses
- 1 tablespoon maple syrup
Instructions
- Preheat a griddle over medium heat.
- Whisk together the flax and water and set aside to gel.
- In a large mixing bowl, whisk together the flours, baking powder, spices and salt.
- Beat together the flax eggs, milk, oil, molasses and syrup then pour into the dry and mix until a smooth batter forms.
- Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 - 3 minutes. Flip and cook for another 1 - 2 minutes longer until the other sides are golden brown. Repeat until no batter remains.
- Serve warm with toppings of choice! (I like coconut yogurt, chopped nuts, a sprinkle of cinnamon and some maple syrup).
Video
Nutrition
Serving: 3pancakes | Calories: 333kcal | Carbohydrates: 42g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Sodium: 410mg | Potassium: 474mg | Fiber: 5g | Sugar: 15g | Calcium: 270mg | Iron: 3mg