These gingerbread pancakes are festive enough for the holidays, or hosting a great Winter brunch with friends – but just as good on a random Saturday morning in.
Author:APRÉS RUN
Prep Time:10
Cook Time:10
Total Time:20 minutes
Yield:8 medium pancakes 1x
Category:Breakfast
Cuisine:Healthy
Ingredients
Scale
1 cup almond meal
1 cup oat flour
1/4 cup coconut flour
1/4 cup coconut sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon cloves
Pinch of sea salt
3 eggs
1 1/4 cup almond milk, or plant-based milk of choice
2 tablespoons molasses
1 tablespoon extra-virgin olive oil
Instructions
Grease a large griddle or pan, and set aside.
In a large mixing bowl, whisk together flours, coconut sugar, baking powder, spices, and salt.
In a separate medium mixing bowl, beat your eggs. Add in milk, molasses, and oil, and whisk vigorously to combine.
Add your wet ingredients into the dry, and stir together until fully-combined and well-incorporated. Be careful not to overstir.
Let batter sit for 10 minutes. This step is very important!
With a few minutes left to go, start preheating your griddle over medium heat.
Using a 1/3 cup measuring cup, spoon your batter onto the griddle, and let cook about 3 minutes (or until the edges are bubbly). Flip, and repeat on the opposite side, until pancakes are cooked through.
Dress with desired toppings, and serve warm! Enjoy!