These easy Paleo Coconut Flour Pancakes are the perfect way to start your day! Light,…
Paleo Gingerbread Pancakes
These Paleo Gingerbread Pancakes are the perfect festive breakfast for the holidays!
Light and fluffy coconut flour pancakes are full of ginger and other spices, plus molasses and maple syrup.
They’re easy to make and also grain-free, gluten-free, dairy-free, nut-free and refined sugar-free.
(As an Amazon Associate, I earn from qualifying purchases. Some of the links on this page may be affiliate links. If you purchase a product through an affiliate link, I’ll automatically receive a small commission at no additional cost to you.)
Paleo Gingerbread Pancakes
Gingerbread is one of the best flavors during the holidays – all that warm ginger flavor, plus some cinnamon and other spices, and the deep, dark tang of molasses to balance it out.
I like to have gingerbread in as many forms as possible between Thanksgiving and Christmas, which is why my Paleo Gingerbread Muffins and Paleo Gingerbread Loaf are always on standby.
And now these Paleo Gingerbread Pancakes are ready for weekend mornings!
They’re easy to whip up and even easier to eat.
This healthy pancake recipe uses coconut flour instead of all-purpose flour so it’s grain-free, gluten-free and full of fiber.
And instead of sugar it uses molasses and real maple syrup for just the right amount of sweetness.
Plus, these pancakes are completely nut-free!
So go ahead and stack them up, smear with ghee or grass-fed butter and smother with more maple syrup.
What you need for Paleo Gingerbread Pancakes
Ingredients (and substitutions):
- 1/2 cup coconut flour – you canNOT substitute anything for coconut flour; it is a very unique ingredient that behaves differently than any other flour
- 1/2 cup arrowroot flour/starch – you can also use tapioca flour/starch
- 2.5 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 4 large eggs, room temperature
- 1 cup full-fat unsweetened coconut milk (make sure the cream and water are well-blended) – you can use almond milk but the pancakes will be thinner and they won’t be nut-free
- 2 tablespoons + 2 teaspoons molasses
- 2 tablespoons pure maple syrup – you can also use honey or date syrup
- 1 teaspoon apple cider vinegar or lemon juice (don’t worry, you won’t taste it! This is the acid needed to react with the baking soda to give the pancakes some lift)
- a cooking fat for the griddle, such as avocado oil spray or coconut oil spray
Equipment:
- a large skillet or griddle
- a large mixing bowl
- a medium mixing bowl
- a whisk
- measuring spoons
- measuring cups
- a measuring glass
- a large spoon or scoop
- a spatula (the kind for flipping, not stirring)
- a baking sheet
How to make Paleo Gingerbread Pancakes
In a large mixing bowl, whisk together the coconut flour, arrowroot, ginger, cinnamon, baking soda, salt, cloves and nutmeg.
In a medium bowl, whisk the eggs, coconut milk, molasses, maple syrup and vinegar or lemon juice.
Pour the wet ingredients into the dry ingredients and whisk until well-blended (there should be very few lumps). The batter will be thick.
Let the batter rest for 10 minutes.
Heat the oven to 200°.
When the batter has 4-5 minutes of resting time left, place the skillet or griddle over medium heat.
Once warm, grease the skillet/griddle.
Pour about 2-3 tablespoons of batter onto the pan and use the back of the spoon to help shape the batter into a round, even circle.
Let the pancakes cook for about 3-4 minutes per side, until bubbles start forming around the edges.
Carefully flip and cook for about another 3-4 minutes.
When they’re ready, transfer the pancakes to the baking sheet and place in the oven to keep warm while you make the next batch.
Re-grease the pan and continue until you’ve used all the batter.
Serve with ghee or grass-fed butter and real maple syrup. These are also great topped with dairy-free/Paleo yogurt.
Or you could even have them for dessert topped with vanilla ice cream and maple syrup!
Make ahead
These coconut flour gingerbread pancakes can be kept in the fridge for up to 5 days.
They can also be frozen between small squares of parchment paper in an airtight container or baggie for up to 3 months.
Thaw overnight in the fridge.
Re-heat pancakes in a low oven until warmed through.
Other recipes you might like:
- Paleo Gingerbread Muffins
- Paleo Gingerbread Loaf
- Paleo Coconut Flour Pancakes
- Paleo Sheet Pan Pancakes
- Paleo Coconut Flour Waffles
Paleo Gingerbread Pancakes
These Paleo Gingerbread Pancakes are a fun and festive breakfast for the holidays! Light and fluffy pancakes are made with ginger and other spices, plus molasses, for that warm, gingerbread-y flavor. And they're gluten-free, grain-free and nut-free!
Servings: 4 servings
Ingredients
- ½ cup coconut flour
- ½ cup arrowroot flour/starch
- 2½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- 4 large eggs, room temperature
- 1 cup full-fat unsweetened coconut milk (make sure the cream and water are well-blended)
- 2 tablespoons + 2 teaspoons molasses
- 2 tablespoons maple syrup
- 1 teaspoon apple cider vinegar or lemon juice
- avocado oil spray or coconut oil spray, for greasing the pan
Instructions
- In a large mixing bowl, whisk together the coconut flour, arrowroot, ginger, cinnamon, baking soda, salt, cloves and nutmeg.
- In a medium mixing bowl, whisk the eggs, coconut milk, molasses, maple syrup and vinegar or lemon juice.
- Pour the wet ingredients into the dry ingredients and whisk until well-blended (there should be very few lumps). The batter will be thick.
- Let the batter rest for 10 minutes.
- Heat the oven to 200°.
- When the batter has 4-5 minutes of resting time left, place a skillet or griddle over medium heat. Once warm, grease the skillet/griddle.
- Pour about 2-3 tablespoons of batter onto the pan and use the back of the spoon to help shape the batter into a round, even circle. Let the pancakes cook for about 3-4 minutes per side, until bubbles start forming around the edges. Carefully flip and cook for about another 3-4 minutes.
- When they're ready, transfer the pancakes to a baking sheet and place in the oven to keep warm while you make the next batch.
- Re-grease the pan and continue until you've used all the batter. Serve with ghee or grass-fed butter and real maple syrup. These are also great topped with dairy-free/Paleo yogurt. Or you could even have them for dessert topped with vanilla ice cream and maple syrup!
Notes
Make ahead
These can be kept in the fridge for up to 5 days.
They can also be frozen between small squares of parchment paper in an airtight container or baggie for up to 3 months.
Thaw overnight in the fridge.
Re-heat pancakes in a low oven until warmed through.
Substitutions
You canNOT substitute anything for coconut flour; it is a very unique ingredient that behaves differently than any other flour.
You can use tapioca flour/starch in place of the arrowroot.
You can use almond milk in place of the coconut milk but the pancakes will be thinner and they won't be nut-free.
You can use honey or date syrup in place of the maple syrup.
Don't worry, you won't taste the vinegar or lemon juice! This is the acid needed to react with the baking soda to give the pancakes some lift.
FOR MORE RECIPES, INSPIRATION AND GENERALLY GOOD STUFF, JOIN ME ON:
Instagram,
Facebook,
TikTok
AND Pinterest!
