Sweet molasses and fragrant holiday spices come together in these surprisingly gluten-free fluffy gingerbread pancakes. They make the house smell delightful and are perfect for a holiday brunch or a Christmas morning treat!
Nutritional Benefits of Molasses:
Molasses is an ingredient we don’t see often, but it does have it’s perks! This thick, gooey sweetener is a byproduct of sugar manufacturing and is actually rich in vitamins and minerals such as Calcium, Iron and vitamin B6.
What is Coconut Butter and Why Use it?
Coconut butter is made by pureeing the meat of a coconut. Due to minimal processing, the healthful ingredients of the coconut remain, so you get the fiber, iron, and protein that naturally exists in the fruit. We recommend Artisana Organics raw coconut butter. The only ingredient is organic coconut and it tastes amazing!
Other healthful add-ins
Get the most bang for your nutritional buck by adding a tablespoon of flax meal to the batter! Flaxseed is a great source of fiber and healthy fats. Other healthful additions include, pecans, walnuts or slivered almonds, pomegranate seeds and toasted coconut.
Gingerbread Pancakes
ingredients:
- 2 large eggs
- 1/4 cup blackstrap molasses
- 1/3 cup full fat coconut milk
- 1 1/2 cups almond flour
- 2 tbsp tapioca flour
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/8 tsp sea salt
- 1-2 tbsp ground flax meal (optional)
- Pure maple syrup
- Coconut butter
- Pomegranate seeds
- Toasted coconut flakes
- Toasted Pecans
instructions:
How to cook Gingerbread Pancakes
- Add all ingredients to a large bowl and whisk together until combined and free of clumps.
- Heat a large skillet over medium and coat with coconut or avocado oil to prevent sticking.
- Pour about 1/4 cup of batter onto skillet to form each pancake. Cook for about 2 minutes per side or until pancake is cooked through.
- Repeat until batter is gone. Top pancakes with toppings of choice and enjoy!