Paleo Gingerbread Pancakes


These grain free and Paleo Gingerbread Pancakes are a dreamy and healthy holiday brunch item that your whole family will love!

Paleo Gingerbread Pancakes

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!

Paleo Gingerbread PancakesPaleo Gingerbread Pancakes

Get Creative With Your Toppings!

I topped mine with almond butter, 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 PancakesPaleo Gingerbread Pancakes

Paleo Gingerbread Pancakes

These grain free and Paleo Gingerbread Pancakes are a dreamy and healthy holiday brunch item that your whole family will love!
5 from 21 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes
Servings: 1 serving
Calories: 361kcal
Author: Jean Choi

Ingredients

  • 1 ripe banana cut into chunks
  • 2 large eggs
  • 1 tbsp molasses
  • 1/4 tsp vanilla extract
  • 2 tbsp coconut flour
  • 1/4 tsp baking powder
  • 1/8 tsp baking soda
  • 1/8 tsp sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • Coconut oil for frying

Instructions

  • Place all ingredients, except coconut oil, in a blender and blend until smooth. 
  • Let the batter sit for 5 minutes so it can thicken.
  • Heat some coconut oil in a skillet over medium low heat. 
  • Pour the pancake batter on the skillet to make 3-4 inch pancakes. 
  • Cook for 3 minutes, 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!
Nutrition Facts
Paleo Gingerbread Pancakes
Amount Per Serving (1 serving)
Calories 361 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 327mg 109%
Sodium 612mg 26%
Potassium 962mg 27%
Total Carbohydrates 53g 18%
Dietary Fiber 9g 36%
Sugars 30g
Protein 14g 28%
Vitamin A 11%
Vitamin C 12.4%
Calcium 17.1%
Iron 18.7%
* Percent Daily Values are based on a 2000 calorie diet.

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34 thoughts on “Paleo Gingerbread Pancakes

  1. Monique


    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.

    Reply
        1. Jean Choi Post author

          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!

          Reply
  2. Veronica

    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!

    Reply
    1. Jean Choi Post author

      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. đŸ™‚

      Reply
      1. Veronica

        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.

        Reply
        1. Jean Choi Post author

          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.

          Reply
  3. jennifer

    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!

    Reply
    1. Jean Choi Post author

      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.

      Reply
  4. Meredith


    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!

    Reply

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