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Gingerbread Pancakes

These Gingerbread Pancakes are light, thick, fluffy and easy to make with molasses and cozy gingerbread spices. This pancake recipe has all the flavors you love about gingerbread cookies making them the perfect breakfast or weekend brunch for Christmas morning and all throughout the holidays! Freezer-friendly, gluten-free, dairy-free, paleo with vegan, low carb and keto sweetener options.

Course Breakfast
Cuisine American
Keyword gingerbread pancakes, gluten free pancake recipe, gluten free pancakes, healthy pancakes, homemade pancake recipe, low carb pancakes, paleo pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 pancakes (1/4 cup)
Calories 157 kcal
Author Kelly

Ingredients

  • 2 large eggs
  • 1 egg white , whipped to stiff peaks (optional but highly recommended for extra thick and fluffy pancakes)
  • 4 tablespoons unsweetened applesauce
 , sub with pumpkin puree for low carb / keto
  • 2 tablespoons unsalted and creamy cashew butter , be sure not to use nut butter near the bottom of the jar. May also sub with unsalted almond butter OR nut or seed butter of your choice
  • 1 tbsp molasses , to add sweetness and that classic gingerbread flavor. We like unsulphured blackstrap molasses but you can leave this out if you prefer.
  • 2 tablespoons coconut sugar

    , can sub with Lakanto golden monkfruit sweetener or preferred granulated sweetener
 for low carb / keto

  • 2 tablespoons unsweetened almond milk or preferred milk
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup super-fine blanched almond flour sift or use a fork to fluff it out first if you see any clumps
  • 2 tablespoons plant-based protein powder , we like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. We have not tested this with a Whey protein powder since we wanted to keep this recipe dairy-free but feel free to do so if it fits with your dietary preference. If you prefer not to use protein powder, you may sub with 2 tablespoons of sifted or fluffed Tapioca flour or Almond Flour (for low carb / keto).
  • 1 1/2 tablespoons coconut flour , sift or use a fork to fluff it out first if you see any clumps
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1 teaspoon ground ginger
  • Avocado oil spray or ghee for griddle

Optional toppings:

  • maple syrup, gingerbread man cookie, sugared cranberries, melted vegan butter / ghee or whipped coconut cream

Instructions

  1. In a large bowl, beat the eggs then whisk in the applesauce, nut or seed butter and coconut sugar. Pour in the milk, apple cider vinegar and vanilla and mix until smooth. For extra fluffy pancakes, separate the egg whites and whip until stiff peaks then fold into the batter after you add the baking powder.

    Gingerbread pancake batter in a clear mixing bowl
  2. Slowly add almond flour, tapioca flour, coconut flour, cinnamon, ginger, cloves, allspice, salt, and baking powder and stir until the batter is combined. The batter should be somewhat thick. Allow the batter to rest for 3-5 minutes - this helps the batter thicken up.

    Gingerbread pancake batter in a clear mixing bowl
  3. Preheat a griddle or a large skillet on medium-low heat - medium heat. It's important to allow the pancakes to cook low and slow since they are grain free. Coat the griddle or pan with avocado oil spray, coconut oil spray or ghee.

    Drop scant 1/4 cup rounds onto the griddle

    Top view of 4 keto pancake batter rounds on a white griddle pan
  4. Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. GENTLY flip and cook for another 2-4 minutes or until golden brown and the middle is cooked through.

    Overhead view of 4 apple pancakes on a white griddle pan
  5. Serve with maple syrup, melted ghee/vegan  butter, whipped coconut cream and a mini gingerbread cookie on top or sugared cranberries for garnish, if desired.

Recipe Notes

How to store:

These pancakes will store well in a resealable bag or airtight container in the fridge for 3-5 days.

How to freeze: 

Line cooked pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the pancakes are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.

How to reheat 

To reheat these pancakes, you won't even have to thaw them! Simply remove from the freezer and pop them into the oven, toaster oven or air fryer. Warm them up on a low setting to avoid burning or overcooking them. We usually warm our pancakes at 325F for 10 minutes.

If you prefer to use a microwave, place them on a plate and on medium power and heat for 10-20 seconds, checking on them frequently.

Nutrition Facts
Gingerbread Pancakes
Amount Per Serving (1 pancake (1/4 cup batter))
Calories 157 Calories from Fat 81
% Daily Value*
Fat 9g14%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 6g7%
Protein 7g14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.