Grain-free, dairy-free, refined sugar-free Paleo Gingerbread Pancakes made with almond flour! These warmly-spiced fluffy pancakes are perfectly sweet – amazing during the holiday season and beyond!
Have you made my Paleo Gingerbread Loaf or Paleo Gingerbread Muffins yet??
I find gingerbread to be one of those timeless holiday classics – the flavor is so unique and brings back all sorts of nostalgic memories from holidays passed.
For this reason, I’m always up for a good gingerbread treat, regardless of the form it takes!
If you’re a fan of molasses, ginger, or all things gingerbread, you’ll get a kick out of these pancakes.
Even if you’re a savory breakfast eater like me, these pancakes are awesome as a mid-day snack or even dessert!
Ingredients for Paleo Gingerbread Pancakes:
These grain-free paleo gingerbread pancakes are made with almond flour, tapioca flour, molasses, and unsweetened almond milk.
They’re refined sugar-free and dairy-free, making them a pretty stellar option for those looking to keep breakfast mouth-wateringly delicious, yet allergy-friendly.
If you’re looking for a special holiday breakfast to share with your loved ones, these pancakes may be a marvelous fit.
How to Make Paleo Gingerbread Pancakes:
All you do to prepare these pancakes is toss all the ingredients in a blender (or you can use a mixing bowl, just as you would regular pancakes!).
Heat a skillet or griddle over medium heat and cook up a stack of these moist beauties!
Do note that grain-free pancakes require slightly more time to cook than regular pancakes, so cooking them over a lower heat is advised.
If the batter appears very thin, add 1 to 2 tablespoons of coconut flour to thicken it. You can also use more almond flour or tapioca flour if you don’t have coconut flour on hand
In addition, molasses as a low burn temperature so it’s very easy to burn the pancakes if they stay on the skillet for too long. Just keep a watchful eye, and all will be fine!
I enjoy gingerbread pancakes with a dollop of butter and pure maple syrup.
It may sound plain or old fashioned, but it’s just so tasty!
You can get creative with your toppings by serving them with homemade coconut milk whipped cream, paleo salted caramel, and/or go with almond butter.
If you want to be a true hero, you can add some chopped crystallized ginger to the batter, or sprinkle crystallized ginger on top!
I hope you love this explosion of flavor as much as I do!
More Healthy Grain-Free Pancake Recipes:
- Coconut Flour Zucchini Pancakes
- Lemon Coconut Flour Pancakes for Two
- Paleo Avocado Pancakes
- Paleo Sheet Pan Pancakes
- Paleo Gingerbread Pancakes
- Paleo Apple Cinnamon Pancakes
- Paleo Carrot Cake Pancakes
- Crispy Cinnamon Swirl Paleo Pancakes
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
Paleo Gingerbread Pancakes
Ingredients
- 2 large eggs
- 1/4 cup unsulphered blackstrap molasses
- 1/3 cup unsweetened almond milk
- 1 1/2 cups finely ground almond flour
- 2 Tbsp tapioca flour
- 1/4 tsp baking soda
- 1 1/2 tsp pumpkin pie spice*
- 2 tsp fresh ginger peeled and grated
- 1/8 tsp sea salt
Instructions
- Add all ingredients to a blender and blend until completely smooth.
- Heat a large non-stick skillet to medium and add enough avocado oil (or high-temperature cooking oil) to lightly coat the surface.
- Measure a scant 1/4 cup of batter and pour it onto the hot skillet. Cook until the sides begin to firm up, about 2 minutes. Carefully flip and cook an additional 1 to 2 minutes, until pancake is cooked through. Repeat for remaining batter.
- Note that molasses burns at a low temperature so be sure to keep a watchful eye on the pancakes and adjust the heat down if the pancakes look too dark.
- Serve pancakes with choice of toppings, and enjoy!
Notes
Nutrition
OMG help me stop eating these! So light and fluffy with great flavor. Yum! Yum! And easy, too.
Changes I made:
Cashew flour instead of almond.
1 1/2 tsp cinnamon, 1 1/2 tsp ginger, dash of nutmeg.
Too lazy to wash the blender, so I mixed dry ingredient in a bowl, then wet in another, then stirred together.
I made on griddle set to 350 (too hot), so turned down to 325.
Tips:
These are still wet on the first flip so extra room is good for turning on a griddle. I put 8 on the griddle (too many). Next time 4 or 5.
These burn easily (molasses), so watch the time. I burned some, but still delicious.
I recommend butter only because already sweet from the molasses, though banana slices might be nice, too.
Thank you so much for brightening a rainy day (and making me overeat)!
LOL I love that you love them as much as I do! Thanks so much for providing your changes and feedback! This is so helpful! I’ll have to try it the same way as you next time! xoxo
Have you ever tried this for waffles?
Hi Kelley!
I haven’t tried turning the batter into waffles. I would think it would work, but I’m not positive It may be worth testing it on a small amount of batter (make like 1/4 of a waffle) to see if it works! xoxo
These pancakes were amazing and so festive for December! My only change was a teaspoon of vanilla. We will definitely make them again.
I’m so thrilled you like them, Lynne! Love the idea of adding vanilla. Thanks for the sweet note! xoxo
Is the ginger source only in the pumpkin pie spice’mix? Would adding more Ginger over do it?
Hi Lynne!
Yes, I just use pumpkin pie spice, but fresh ginger is an excellent addition too! If you have it on hand, add 1 to 2 teaspoons of grated fresh ginger 🙂 Hope you love them!
@Julia, Thank you. I will add some fresh too
Hey! I wanted to make these tomorrow and was wondering how many servings this recipe yields
I haven’t made pancakes in years – however the gingerbread called to me and I gave it a go…unfortunately, I overcooked the pancakes which did not enhance the taste – however even with the overcooking they have a great gingerbread flavor – the only downside to these tasty breakfast treats is no fiber. Thank You for sharing this recipe.
I’m so glad they tasted nice and gingerbready in spite of the overcooking 😉 Yeees, lack of fiber for breakfast is a big one…I suppose you’d have to serve the pancakes with a side of sauteed kale, lol 😀 xo
LOL – on the kale – I’m was thinking about adding ground flax seed to the mix – or better yet some ground flax mixed in a little yogurt for topping?