Gingerbread Pancakes


Ahhh, Gingerbread Pancakes + December = happy girl. December is my favorite month of the year, and I’m on a baking roll. Get ready for it!

As I mentioned earlier on in my Cinnamon Pecan Pancakes post, vegan & gluten free pancakes are hard to get right. I’ve experimented quite a bit and have found that most recipes tend to be on the starchy side with an odd texture. And, well, a huge part of the enjoyment of pancakes comes from the texture! Am I right? There’s something addictive about that slightly crumbly, cakey, moist texture of unhealthier pancakes.

After trying to get this right time and time again, I’ve come to find that the combination between nut flours and plain gluten-free baking flours is the best! Every time I make pancakes, I slightly vary the ratios and learn more and more about the importance of that ratio. Blanched almond flour is my absolute favorite nut flour to work with. Not almond meal, almond flour. There’s a difference in texture. Almond flour has a beautiful flavor when used in baked desserts and raw desserts.

These Gingerbread Pancakes are moist on the inside but have a very thin, slightly crisp caramelized layer on the outside, which makes them oh-so-satisfying. Give it a go and let me know your thoughts in the comments! Feel free to share some of your favorite gluten-free flour combinations for pancakes. I’d love to hear them!

Here's what you need:

  • 2 cups almond flour, blanched
  • 1 cup gluten-free baking flour (I use Bob's Redmill)
  • 2 cups almond milk, unsweetened
  • 1/4 cup coconut sugar
  • 1/4 cup melted or softened coconut oil
  • 2 flax eggs (or regular eggs for non-vegan)
  • 1 Tbsp molasses
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg

Here's how to make it: 

  1. Add the flax eggs (or crack the eggs for non-vegan) into a mixing bowl and whisk.
  2. Add 1/4 cup coconut sugar to the bowl and mix.
  3. Add 1 Tbsp molasses, 1 tsp vanilla, 1 tsp salt, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg and mix.
  4. Add 1/4 cup melted coconut oil to the bowl and mix well again.
  5. Add 2 cups blanched almond flour and mix well.
  6. Add 2 cups almond milk (slowly) and mix. At this point, it should be a little liquid than the perfect pancake batter texture.
  7. Add 1 cup gluten-free baking flour and mix. At this point, it should be that perfect pancake batter texture! Adjust if necessary.
  8. Heat a non-stick pan on the stove at a low/medium heat and add coconut oil to the pan.
  9. Wait for the pan to heat and then use a 1/4 cup measuring cup to scoop out the pancake mixture onto the pan for even sized pancakes.

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