Paleo Gingerbread Pancakes
These grain free and Paleo Gingerbread Pancakes are a dreamy and healthy holiday brunch item that your whole family will love!
Prep Time2 minutes mins
Cook Time15 minutes mins
Total Time17 minutes mins
Course: Breakfast
Cuisine: American
Servings: 1 large serving
Calories: 361kcal
Author: Jean Choi
- 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
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!
Serving: 1serving | Calories: 361kcal | Carbohydrates: 53g | Protein: 14g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 327mg | Sodium: 612mg | Potassium: 962mg | Fiber: 9g | Sugar: 30g | Vitamin A: 550IU | Vitamin C: 10.2mg | Calcium: 171mg | Iron: 3.4mg