Go Back
–+ servings
Stack of paleo gingerbread pancakes on a white plate with maple syrup around the bottom and fresh cranberries as garnish

Paleo Gingerbread Pancakes

40aprons.com/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.
Prep 10 minutes
Cook 10 minutes
Total 20 minutes
Recipe Makes (Approximate): 4

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
  • ⅓ cup tapioca flour
  • ½ cup almond flour
  • ¾ teaspoon baking soda

Wet Ingredients

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.

Recipe Notes

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.

Nutrition Information (Approximate)

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
Recipe By: Cheryl Malik
https://40aprons.com/paleo-gingerbread-pancakes/