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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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Yes, they’ll definitely work after you defrost them! 🙂
How many pancakes are considered one serving ?
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.
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!
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. 🙂
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.
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.
Can’t wait to make these! What is the scrumptious looking sauce on them?
Thank you! It’s almond butter and maple syrup. So yummy!
Hi there
In the info it says 340 for 1 serving, how many pancakes would that be ? Thanks
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!