These grain free and Paleo Gingerbread Pancakes are a dreamy and healthy holiday brunch item that your whole family will love!
Oh man, guys… I have the perfect Christmas brunch recipe for you and I’ve made it 3 times already since last week because it’s that good. That’s saying a lot because I always choose savory breakfast items over sweet and these Paleo Gingerbread Pancakes are just next level.
Paleo Gingerbread Pancakes Recipe
These Paleo Gingerbread Pancakes are just the dreamiest and the fluffiest, and the cinnamon-y, ginger-y flavor will make you feel so warm and festive with the holiday spirit.
Not only that, it’s super easy to make using just a blender to make the batter, so it’s pretty quick to pull together if you want to feed a group. And each person can customize with whatever toppings that they like!
Get Creative With Your Toppings!
I vary my toppings with almond butter, whipped coconut cream, sliced almonds, a little bit of maple syrup, and cinnamon. But you can add berries, yogurt, jam, granola, or even ice cream for some extra decadence. If you are looking for something simpler, the batter contains a banana so it’s already slightly sweet so it’s delicious on its own.
Hope you enjoy these yummy, fluffy Paleo Gingerbread Pancakes to celebrate your holiday mornings!
Paleo Gingerbread Pancakes
Ingredients
- 1 ripe banana
- 2 large eggs
- 3 tbsp almond milk or your favorite dairy free milk
- 1 tbsp molasses
- 1/4 tsp vanilla extract
- 1/4 cup coconut flour
- 1/4 tsp baking soda
- 1/8 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- Coconut oil for frying
Instructions
- Mash the bananas well. Add eggs, almond milk, molasses, and vanilla extract, and whisk until combine until smooth.
- Add in coconut flour, baking soda, sea salt, cinnamon, and ginger. and mix together until a batter forms. If the mixture is too thick, add in more almond milk 1 teaspoon at a time until it reaches the pancake batter consistency.
- Lightly coat a skillet with coconut oil over medium low heat.
- Pour the pancake batter on the skillet to make 3-4 inch pancakes.
- Cook for 3 minutes until bubbles appear on top, then flip and cook for 2-3 more minutes until browned and cooked through.
- Repeat with the remaining batter, adding more coconut oil to the pan to grease.
- Serve with your favorite toppings!
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linda spiker says
Oh man…get in my belly!
Tessa@tessadomesticdiva.com says
Oh my, dreamy!! What a great combo of flavors, and that they are nut free and paleo!
Emily @ Recipes to Nourish says
These are so much fun! I love these flavors for the holiday season. You can’t go wrong with pancakes, they’re such a fun breakfast food – or dinner too!
Renee says
Super fun! We have pancakes on Thursdays, so I’ll make these this week! The girls will love it!
Lindsey Dietz says
Prettiest stack of pancakes ever!
Megan Stevens says
Mmm, these look perfect for our family. Love the molasses in there!
Megan Stevens says
We made these and loved them BTW!! 🙂
Raia Todd says
Oh my goodness… I’m so hungry now! Haha. Gingerbread everything sounds good to me!
Monique says
I actually started to get so hungry when I first saw the image of these pancakes. That DRIZZLE! And I love the combination of banana and coconut flour for pancakes… plus all of those spices! So yummy.
Terry says
Can’t wait to make these! What is the scrumptious looking sauce on them?
Jean Choi says
Thank you! It’s almond butter and maple syrup. So yummy!
Christine says
Hi there
In the info it says 340 for 1 serving, how many pancakes would that be ? Thanks
Jean Choi says
I can’t really say because it depends on the size of your pancakes. The entire recipe makes one serving though so you can base it off of that!
Vanessa says
These look great! I haven’t cooked or baked with coconut flour yet, but I really need to!
Kelly @ A Girl Worth Saving says
I love how simple these are to make! I never would have thought to make pancakes but what an amazing holiday breakfast idea.
Tina says
Mmm! I feel like this recipe has my name written all over it. I can’t wait to give the recipe a go!
Veronica says
Hi Jean,
Thank you for this recipe! I made these pancakes this morning. The only change I made was substituting 1 1/2 teaspoons of Primal Palate’s gingerbread spice for the ginger and cinnamon but the batter was very thick, more like a cake or brownie batter. I added some water to thin it out and while the flavor was great, the texture was not quite right. I know that coconut flour absorbs liquids like crazy so 2 eggs and a tablespoon of molasses seemed like too few wet ingredients to me. I would like to try them again as we love pancakes and gingerbread. Any suggestions where I may have gone wrong? Thanks!
Jean Choi says
So sorry that the consistency was off! Was your banana ripe enough? I can try this recipe again in the near future to test that the measurements aren’t off. The batter should be slightly thicker than your traditional pancake mix but not by much. Thanks for letting me know and hope to have a fix for you soon. 🙂
Veronica says
Thanks for your reply, Jean! If I try to make them again before you get the chance, I’ll be sure to let you know how it goes too.
Jean Choi says
Hi Veronica – so sorry it took me so long to get back to you. I think I accidentally made a typo with the amount of coconut flour. I updated the recipe and this should solve the problem of the batter being too thick.
Joni Gomes says
These pancakes are calling my name! I’ve never had gingerbread pancakes, so unique! Saving this one to make for breakfast during the holidays!
Anne says
mmm! These sound amazing. I might be making them for breakfast on Christmas morning.
ChihYu says
YUM-)=O! I’d eat this every single morning with a cup of hot coffee!
linda spiker says
Drool, swoon…then drool and swoon again:)
Irena says
These are AMAZING! Thanks so much for sharing your recipe. Can’t wait to make them again <3
Judy says
We love the flavor of Gingerbread, so I know these would be a hit!
jennifer says
In Austin there is a breakfast place called Kerbey Lane that is famous for their gingerbread pancakes . . . . it’s such a treat to get them, but I think I would much rather stay home and make these!
Lauren says
How many pancakes are considered one serving ?
Jean Choi says
It really depends on how big you make your pancakes. This whole recipe is 1 serving. I like smaller pancakes with taller stacks so I was able to make about 6.
STACEY CRAWFORD says
Oh my, Jean, you have outdone yourself again! These look amazing!
Catherine Baez Sholl says
My mouth is watering as I read the ingredients. I want paleo gingerbread pancakes!
Meredith says
I am so excited I found this gingerbread pancake recipe! Do you think I can use ripe bananas that were previously frozen? I would love to make these pancakes ASAP!
Jean Choi says
Yes, they’ll definitely work after you defrost them! 🙂
Kari - Get Inspired Everyday! says
Oh my… these look like such an awesome breakfast treat, plus I love gingerbread flavors during the holidays so these are an all around win!