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These paleo gingerbread pancakes taste just like a slice of gingerbread cake! Fluffy and rich, these grain-free, gluten-free pancakes are spiced with molasses, ginger, nutmeg, and cloves for the ultimate healthy Christmas breakfast that’ll make your whole house smell like the holidays!
If you want a more traditional gingerbread pancake recipe that’s not paleo, we’ve got you covered!
Why This Recipe is So Good
- They taste just like a slice of gingerbread cake, but with no grains, no gluten, no refined sugar, nada.
- On top of that, they’re fluffy and filling, and no one would know they’re paleo.
- In other words? They’re perfect for the holidays, especially Christmas morning, when you need to start the day off with a bit of Christmas magic… But you want to save the gluten belly for later, right?
- These are truly kid-friendly and family-friendly. Even though they’re “healthy,” EVERYONE will gobble these up!
What You Need to Know Before You Start
- Let that batter rest for 5 minutes before cooking. The coconut flour needs time to absorb the liquid and thicken up slightly. Seriously, this step makes the difference between pancakes that hold together beautifully and ones that spread too thin on the griddle.
- These paleo pancakes have coconut sugar and molasses, which means they’ll brown (and burn) way faster than regular pancakes. I know it’s tempting to crank up the heat to speed things along, but patience pays off with perfectly golden pancakes instead of burnt-on-the-outside, raw-in-the-middle disasters.
- The batter is thin and delicate, so you need a surface that won’t stick. If you’re using cast iron, make sure it’s well-oiled before each batch. A PFOA-free nonstick pan is honestly your best friend here – the flip becomes effortless, and you’ll feel like a pancake pro.
Recipe Variations
Make it Keto: Replace the coconut sugar with erythritol or monk fruit sweetener (¼ cup), and swap the molasses with sugar-free maple syrup (3 tablespoons). The flavor won’t be quite as deep, but they’ll still be delicious.
Make it Vegan: Use flax eggs instead of regular eggs (4 tablespoons ground flaxseed mixed with 12 tablespoons water, let sit 5 minutes to thicken). The texture will be slightly denser but still tasty.
Change Up the Flavors: Add ½ cup mini chocolate chips to the batter for chocolate gingerbread pancakes, or fold in ¼ cup chopped pecans or walnuts for extra crunch and richness.
More Tasty Holiday Sweets
- The BEST Croissant French Toast Casserole
- Gluten Free Breakfast Casserole
- Peppermint Frosted Brownies (Paleo, Vegan)
- Keto Peppermint Layer Brownies
- Cookie Butter Creme Brulee
- Turtle Bars (Paleo, Vegan)
- Cranberry Margarita
- Paleo Peppermint Hot Chocolate
- Christmas Confetti Cookies
- Paleo Gluten-Free Crinkle Cookies
- Keto Hot Chocolate
- Vanilla Bean Panna Cotta with Caramel Sauce
Paleo Gingerbread Pancakes
These paleo gingerbread pancakes taste just like a slice of gingerbread cake! Fluffy and rich, these grain-free, gluten-free pancakes are spiced with molasses, ginger, nutmeg, and cloves.
Equipment
- griddle or large non-stick skillet/pan
- large mixing bowl
- medium mixing bowl
- whisk
- rubber spatula or wooden spoon
Ingredients
Dry Ingredients
- teaspoon ground ginger
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ cup coconut sugar
- ¼ teaspoon salt
- ¼ cup coconut flour
- â…“ cup tapioca flour
- ½ cup almond flour
- ¾ teaspoon baking soda
Wet Ingredients
- 3 tablespoons molasses
- ¼ cups coconut milk
- 1 teaspoon vanilla extract optional
- 4 large eggs optional
- 1 teaspoon apple cider vinegar
Other Ingredients
- coconut oil for frying
- pure maple syrup optional, for serving
- tapioca starch or organic powdered sugar optional, for serving
Instructions
- In a medium bowl, whisk together 1 teaspoon ground ginger, ¼ teaspoon cloves, ¼ teaspoon nutmeg, ¼ cup coconut sugar, ¼ teaspoon salt, ¼ cup coconut flour, ⅓ cup tapioca flour, ½ cup almond flour, and ¾ teaspoon baking soda until well combined.
- In a large bowl, whisk together 3 tablespoons molasses, ¼ cup coconut milk, 1 teaspoon vanilla extract, 4 large eggs, and 1 teaspoon apple cider vinegar until incorporated.
- Fold the dry ingredients into the wet ingredients and stir until well combined. The batter will be thin.
- Let the batter rest for 5 minutes to allow the coconut flour to absorb the liquid and thicken slightly.
- Heat coconut oil in a large skillet or griddle over medium-low heat until hot.
- Spoon about ¼ cup of batter onto the skillet for each pancake. Pour slowly, as the batter will set upon hitting the heat.
- Cook until bubbles form and burst on the surface, about 2 to 3 minutes.
- Flip carefully with a spatula and cook through, about another 1 to 2 minutes. Pancakes should be golden brown on both sides.
- Transfer cooked pancakes to a plate. Repeat until all batter has been used, adding more coconut oil between batches as needed.
- Serve warm with pure maple syrup and a sprinkling of tapioca starch or organic powdered sugar.
Heat Level: The batter will be thin so make sure your skillet or griddle is well preheated before pouring batter on. Pancakes will form upon hitting the heat but burn easily, so err on the side of a well-preheated medium-low heat. A healthy (PFOA-free) nonstick pan is ideal.
Batter consistency: The batter will be thin – don’t panic! It will set and thicken when it hits the hot pan. Pour slowly and steadily for even pancakes.
Storage and reheating: Store cooled pancakes in an airtight container in the refrigerator for up to 4 days. Reheat in a toaster or toaster oven for best results, or microwave for 30-45 seconds. To freeze, layer pancakes between parchment paper and store in a freezer-safe container for up to 3 months.
Approximate Information for One Serving
Serving Size: 1pancakeCalories: 290calProtein: 9gFat: 15gSaturated Fat: 5gTrans Fat: 0.02gCholesterol: 164mgSodium: 441mgPotassium: 325mgTotal Carbs: 33gFiber: 2gSugar: 19gNet Carbs: 31gVitamin A: 238IUVitamin C: 0.4mgCalcium: 88mgIron: 2mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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