These paleo gingerbread pancakes taste just like a slice of gingerbread cake! Fluffy and rich, these paleo gingerbread pancakes are the best paleo pancakes ever, and no one would know they’re paleo at all. Yep, these paleo gingerbread pancakes are the perfect paleo Christmas morning treat (or any time, if you’re at our house!).
I’ve always loved gingerbread, and no, not the crunchy little cutouts, the ones that fight rat kings in your sleep. Those, to me, are an assault on the spiced and tender cake that really gingerbread represents. Spiked with molasses and served entirely too infrequently in December.
But it wasn’t until I visited Passau, Germany with my mother on a Viking River Cruise last year that I realized the full depth of my predilection.
Having passed through an intense two-week obsession with Ancestry.com, coincidentally just long enough for my free trial to expire, I lobbied for us to stay in Passau when we docked, rather than driving to another German excursion. I recognized the town from my protracted family tree, insisting upon walking around imagining what great-great-great-great-grandfather Peter or Johann did during the floods and where they drank their beer and how they looked at the Danube from the top of the town.
And naturally, I Googled. The highest rated place to eat was easily a little sweets shop, Café Simon, which wouldn’t do for lunch but would certainly suffice when we needed a quick little stop for sweets and bubbly after a bit of shopping for the men we left back in the States.
On the trip, we’d heard often of the real German gingerbread, and, loving the heady sweet to start with, I absolutely had to hunt some down.
Café Simon was impressive to put it mildly. In the middle of Passau, an otherwise low-key town whose tour included a couple churches and markers on a building where it flooded a few times, Café Simon reminded me of a chic sweet shop out of Paris. With what seemed like hundreds of eclectic varieties of truffles and gorgeous branding, I spent way too many euros making sure I could try everything, bring back everything, remember everything. But for my sweets and bubbly?
It had to be the Passau gingerbread cake and the sparkling wine with literal gold flake in it. Literal gold flake!
More spiced, denser, and more complex than I remember gingerbread back home being, I feel instantly in love with the flavors and vowed to honor them whenever I could upon my return. AKA…. paleo gingerbread pancakes, y’all. My German ancestors would be, like, so proud……?
These paleo gingerbread pancakes, however, are obscenely delicious. They taste just like a slice of gingerbread cake, but with no grains, no gluten, no refined sugar, nada. On top of that, they taste just like the fluffiest, unhealthiest pancakes you’ve ever had, 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 want to save the gluten belly for later, right?
Oh, and they’re easy. They come together in the blender in just a couple minutes, then it’s pour and flip from there. You’ll absolutely love these paleo gingerbread pancakes, because they taste like a Christmas indulgence but are a way healthier option. Spiced with gingerbread classics and sweetened with molasses, they’re fluffy and rich and I’d eat them every day if I could.
To make these paleo gingerbread pancakes, I used…
Paleo Gingerbread Pancakes (Grain-Free, Gluten-Free)
These paleo gingerbread pancakes taste just like a slice of gingerbread cake! Fluffy and rich, these paleo gingerbread pancakes are the best paleo pancakes ever, and no one would know they're paleo at all. Yep, these paleo gingerbread pancakes are the perfect paleo Christmas morning treat (or any time, if you're at our house!).
Ingredients
- 1 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/4 cup coconut sugar
- 3 tablespoons molasses
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
- 5 large eggs
- 1/4 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup tapioca starch
- 2 tablespoons coconut oil
- 3/4 teaspoon baking soda
- coconut oil for frying
- pure maple syrup for serving
- tapioca starch for serving
Instructions
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In a blender, add all ingredients except for coconut oil for frying. Blend until very, very smooth.
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Heat a bit of coconut oil in a skillet or griddle over medium heat. Spoon pancake batter on, about 1/3 cup per pancake, and spread with bottom of spoon. Cook until bubbles form and burst on the surface. Flip carefully with a spatula and cook through. Serve with pure maple syrup and a sprinkling of tapioca starch to mimic powdered sugar.
YUM! These pancakes look delicious and so easy to make! I have to try them for Christmas ♥
You must! They’re sooo perfect for holiday mornings 🙂
Exactly! I can guarantee we’ll make them at least a couple times over the holiday 😉
These pancakes look yummy….just need a suggestion. I’m in charge of brunch for the family and can I make the batter the day ahead or will it get too thick by morning? Any suggestions would be helpful. Cheers, Cristin
I was actually just thinking about this! Here’s my plan: mix together all the dry ingredients ahead of time and combine all the wet ingredients in a separate jar. In the morning, just add them both to the blender and give a whirl. That’s what we’ll be doing!
Thanks a ton for your idea that is definitely a great idea to be more organized on Xmas.
Happy Holidays,
Cristin
These looked so good, I made them for breakfast today. The taste was amazing, but there may be a typo on the recipe. When made exactly as listed above, the batter was super runny. I added more almond flour, a quarter cup at a time, until I added a FULL CUP more! (Perhaps the recipe should read “1 1/4 cup almond flour” instead of only “1/4 cup”?) Finally, they were the right consistency. Also, they must be made small, like the same diameter as my spatula, or they would fall apart. But, they were delicious! My advice to those wishing to make these for Christmas, do a practice run before the big day.
Hi Kiki! Thanks for your comment. 1/4 cup almond flour is correct, and adding that much more almond flour is why your pancakes fell apart. I encourage you to try them again as written 🙂 If your batter is very runny, let it sit for a minute or two; the coconut flour will take care of that. Thanks!