January 4, 2024

Gingerbread Pancakes

This holiday season has been different than expected. We got into a car accident right before Thanksgiving, and I have been on crutches or in a walking boot. Creating new recipes has been challenging because I can’t stand for extended periods. I’ve been missing creating fun new recipes, and I was determined to get at least one new one made before Christmas.

These gingerbread pancakes for slightly more dense than my sheet pan pancakes or the blueberry lemon goat cheese pancakes. The maple syrup brings out the gingerbread flavors, reminding me of Christmas. If you are looking for a fun breakfast on Christmas morning, give these a try.

Gingerbread Pancakes

These are a fun spin on a classic breakfast dish. They are Paleo-friendly and gluten-free.



  • 1 C + 1/4 C Bob's Red Mill Paleo Flour Blend (Any 1:1 gluten-free flour mix will work also)
  • 1 T coconut sugar
  • 1 T baking powder
  • 1/4 tsp sea salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp allspice
  • 1 egg
  • 3/4 C unsweetened almond milk
  • 1 1/2 T unsulphured molasses
  1. In a medium bowl, whisk together the paleo flour, coconut sugar, baking powder, sea salt, ginger, cinnamon, and allspice. Set aside.
  2. In a small bowl, whisk together the egg, almond milk, and molasses.
  3. Add the liquid ingredients to the bowl with the dry ingredients and whisk together until fully combined. Be careful not to over-mix the ingredients. This is a thick batter.
  4. Place the skillet on medium-low heat and spray with avocado oil. Use a ¼ cup measuring cup to scoop the batter and place it on the skillet. You may need to press the batter down to form a pancake shape.
  5. Cook the pancakes until the batter is golden brown on the skillet side, about 4-5 minutes, and then flip and cook the other side for about 4-5 minutes. Continue this process until all the batter is used.
  6. Serve with butter and maple syrup or coconut whipped cream.


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