Gingerbread Pancakes




Gingerbread Pancakes



  • 2 cups blanched almond flour
  • 1/2 cup gluten free baking flour
  • 1 cup almond milk (you may need a little less)
  • 1/4 cup coconut sugar
  • 1/4 cup melted or softened coconut oil
  • 4 tbsp arrowroot powder mixed with
  • 4 tbsp water (this is your egg replacer)
  • 1 tbsp molasses
  • 1 tsp vanilla
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg


  1. Add 4 tbsp arrowroot powder and 4 tbsp water to a mixing bowl. Mix well with a whisk.
  2. It should be completely liquid after mixing. This is your egg replacer.
  3. Add 1/4 cup melted coconut oil to the bowl and mix well again.
  4. Add 1/4 cup coconut sugar to the bowl and mix.
  5. Add 1 tbsp molasses, 1 tsp vanilla, 1 tsp salt, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg and mix.
  6. Add 2 cups blanched almond flour and mix well.
  7. Add 1 cup almond milk (slowly) and mix.
  8. Stop when it gets to the perfect pancake batter texture (it should be thick and liquidy but not runny.
  9. Add 1 cup gluten free baking flour and mix. At this point, it should be that perfect pancake batter texture!
  10. Heat a non-stick pan on the stove at a low / medium heat and add coconut oil to the pan.
  11. Wait for the pan to heat and then use a 1/4 cup measuring cup to scoop out the pancake mixture onto the pan for even sized pancakes.



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