Tender paleo pancakes spiced with classic gingerbread flavors, like molasses, ginger, nutmeg, and cloves. Easy to make, they're the perfect healthy Christmas breakfast.
In a medium mixing bowl, whisk together dry ingredients (ginger through baking soda). In a large bowl, whisk together wet ingredients (molasses through vanilla extract). Fold dry ingredients into wet and stir until well incorporated.
Heat a bit of coconut oil in a skillet or griddle over medium or medium-low heat. Spoon pancake batter on, about 1/4 cup per pancake. Batter will be thin but will set upon hitting heat, so pour relatively slowly. Cook until bubbles form and burst on the surface. Flip carefully with a spatula and cook through, about another minute. Serve with pure maple syrup and a sprinkling of tapioca starch to mimic powdered sugar or use organic powdered sugar.
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; I use ceramic frying pans like this.