Gingerbread Pancakes are the perfect, easy way to enjoy all the flavors of the season. Made in just one-bowl, they are tender and fluffy with hints of rich molasses and warm ginger. Naturally gluten-free and dairy-free, they’re perfect on a cozy winter morning, and special enough for Christmas day.
Okay you guys. These pancakes. They are amazing. There are just so many reasons to love them. First, they are just so darn festive. The addition of ginger and molasses make them warm and inviting, and hint at the classic cookie we all love (without all the sugar).
Second, they are super easy to make. Just dump all the ingredients in a bowl, give it a mix, and ladle onto a hot griddle. You can, of course, cut the cooked pancakes into cookie shapes if you like–this step is particularly recommended if you’re serving a little one–though you certainly don’t need to. They’re great either way.
Finally, they’re are made with oat flour, which can easily be made at home by grinding whole oats in the blender. No need for a fancy high-speed blender, either, any regular blender will work.
If you’d rather skip this step, you can purchase pre-made oat flour at well-stocked grocery stores and online (either regular or gluten-free). Once you have the oat flour these pancakes come together in no time in just one-bowl. They’re warm, cozy, and just the thing for a wintery morning at home. Grab a bowl and let’s make some pancakes!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Invite your child to help make the pancakes! She can dump the ingredients into the bowl, and stir everything together.
2 | Cut the cooked pancakes into strips and serve maple syrup on the side for dipping.
3 | Use a cookie cutter to cut the pancakes into gingerbread shapes.
4 | Use pomegranate seeds to decorate the pancakes.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Vegetarian, Nut-Free, Refined Sugar-Free and Freezer-Friendly
Gingerbread Pancakes (Gluten-Free, Dairy-Free)
- ¼ cup coconut oil melted (can substitute butter)
- 1 cup unsweetened applesauce
- 1 tablespoon apple cider vinegar
- 2 tablespoons pure maple syrup
- 2 tablespoons blackstrap molasses
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups whole oats or oat flour*
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ cup plain unsweetened milk (almond, rice, dairy; whatever you like)
- Pure maple syrup to serve
- In a large bowl stir together the coconut oil (or butter), apple sauce, vinegar, maple syrup, molasses, and vanilla extract. Beat in the eggs. Don't worry if the melted coconut oil solidifies when combined with cold ingredients; just make sure everything is well mixed together.
- Add the oat flour, baking soda, salt, ginger, and cinnamon to the wet ingredients, mixing well to combine. Pour in the milk, mixing again until all the ingredients are well incorporated and well combined. If the batter seems too thick add a splash more milk to thin it out.
- Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. Once the pan is hot, lightly oil the cooking surface with butter or coconut oil. Ladle or pour ¼ cup batter onto the pan for each pancake, being careful not to overcrowd the pan. Let the pancakes cook until small bubbles form on the tops and the underside is golden, about 3 to 4 minutes.
- Once the bottom side has cooked sufficiently, flip and cook for another couple of minutes or so, until golden brown on both sides.
- Serve the pancakes immediately or keep warm in a 200-degree oven. To serve, drizzle with warm maple syrup and enjoy.