Paleo Gingerbread Pancakes

Grain-free pancakes made with ginger and molasses stacked on a snowman plate

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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!

Prep Time10

Cook Time24

resting time10

Total Time44

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 388kcal

Author: Don Baiocchi

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.

Nutrition