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Instant Loss - Conveniently Cook Your Way To Weight Loss

Encouragement. Motivation. Delicious Recipes.

in Blender Recipes· Breakfast· Christmas· Gluten-Free· Holiday· Recipes· Uncategorized

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!

Gluten-Free Gingerbread Pancakes instantloss.com

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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Gluten-Free Gingerbread Pancakes instantloss.com

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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. 

Gingerbread Pancakes instantloss.com

So go for it! Or don’t. Either way young and old alike with love this Christmas themed breakfast that tastes like Christmas magic!

If you make this recipe, please let me know by sharing on social media with a link to the recipe and tag me on Instagram or share a review in our Facebook community! Sharing recipe links are my love language and I’m so grateful for y’all’s support!

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.

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Gluten-Free Gingerbread Pancakes

Makes 16 small pancakes or 10 gingerbread people

Author Brittany Williams instantloss.com

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

  1. Preheat a cast iron skillet or an electrical griddle on medium-low heat.

  2. 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.

  3. 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. 

  4. 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.

  5. Once the cakes have cooled, frost them or serve topped with your favorite 100% pure maple syrup and sprinkles! 

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Filed Under: Blender Recipes, Breakfast, Christmas, Gluten-Free, Holiday, Recipes, Uncategorized

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We got back home on Monday night and first thing T We got back home on Monday night and first thing Tuesday morning Brady and I got back to it. I’ve learned over the years that not leaving trip indulgences on the trip can be a slippery slope. As soon as we come back home it’s back to our normal grind.⁣
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I ate gluten and dairy-full pizza, ate an ice cream cookie bar shaped like Mickey’s face, there was even a churro in there! In the midst of that most of my meals were still pretty healthy— I ate a taco bowl, a few salads, and tried to drink plenty of water. ⁣
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Warning: my first few days BOT are always lighter food days. I’m usually still feeling a bit overfull so I’m more light snacky. A few days in it always picks back up. These are not meal plans designed for you to follow. This is just what I’m doing and I’m being brutally honest while I do it. ⁣
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Also, we have zero groceries, I’m having some delivered today since we are quarantined for two weeks post trip so today’s food should be more exciting than popcorn, Lentil Flatbread BLT’s, and leftover sweet potato crackers from trip. 🤣
3 1/2 years ago we flew to California to see if th 3 1/2 years ago we flew to California to see if the weather would help alleviate Aveys JRA. ⁣
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Flying had always been an extremely uncomfortable experience for me. I was always too hot and I would have to hold myself very still so I didn’t rub the people beside me. My legs would spill under the armrests onto the other seats. I was always apologizing to those next to me because the seats were just too small. ⁣
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