Gluten-Free Gingerbread Pancakes
My family has been enjoying this gluten-free gingerbread pancake recipe for years and every year I mean to get it up on the blog but between Christmas, birthdays, and book promotion I never have time. I promised myself to change that this year and I’m so excited to finally be sharing this recipe with you!
The beauty of this recipe is in its versatility. Make the pancakes into gingerbread people or keep is simple and make them circles, hey you could use a bunch of different cutters and make all kinds of Christmas shapes— the skies the limit!
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Part of the fun is being able to dress them up and decorate them, unless you’re me, and then that’s just stressful so you usually make circles… until this year when you decide to get fancy and ended up with a bunch of really strange looking pancakes.
So go for it! Or don’t. Either way young and old alike with love this Christmas themed breakfast that tastes like Christmas magic!
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For a variety of other amazing recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! Our second cookbook, Instant Loss Eat Real, Lose Weight hit stores December 2019 and is a National Best Seller! It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! To finish off the trilogy check out Instant Loss on a Budget for crowd-pleasing meals that are as as friendly for your wallet as they are for your waistline! Featuring 125 NEW recipes that all cost less than $10 to make (most can be made for less than $5) Instant Loss on a Budget is proof that wholesome food doesn’t have to be expensive.
Gluten-Free Gingerbread Pancakes
Ingredients
Pancakes
- 2 large eggs
- 1/3 cup unsweetened applesauce
- 2 tablespoons extra virgin olive oil or unsalted butter
- 1 tablespoon molasses
- 3/4 cup steel cut oats
- 1 tablespoon coconut sugar
- 1 teaspoon ground ginger
- 3/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon fine sea salt
Icing
- 1/2 cup organic powdered sugar
- 2 teaspoons extra virgin olive oil
- 2 teaspoons unsweetened vanilla almond milk
- 1/8 teaspoon pure vanilla extract
Instructions
- Preheat a cast iron skillet or an electrical griddle on medium-low heat.
- Place all of the pancake ingredients in a high powder blender, like a Vitamix, in order. Blend on high until a smooth batter forms, about 60 seconds. If you do not have a high powered blender you can sub the steel cut oats with oat flour and combine the ingredients with a hand mixer in a bowl.
- Use cooking spray or butter to grease your pan or griddle, along with the cookie cutters (if you’re using them). Place the cookie cutters on the pan and use a 1/4 measuring cup to spoon batter into the cutter and onto your preheated surface. Use a rubber spatula if needed to smooth the batter into the nooks and crannies of the cookie cutter.
- Cook pancakes for 3 to 5 minutes on each side or until cooked through and lightly browned. Repeat this process until the batter is gone. While the pancakes cook combine the powdered sugar, olive oil, almond milk and vanilla in a medium sized bowl with a whisk. Add a tad bit more milk until you reach the desired consistency.
- Once the cakes have cooled, frost them or serve topped with your favorite 100% pure maple syrup and sprinkles!
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