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Gluten-Free Gingerbread Pancakes

Makes 16 small pancakes or 10 gingerbread people

Author: Brittany Williams instantloss.com
  • 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
  • 1/2 cup organic powdered sugar
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons unsweetened vanilla almond milk
  • 1/8 teaspoon pure vanilla extract
  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!