Gingerbread Pancakes

Bring the holiday season to breakfast with Gingerbread Pancakes. Our Paleo Baking Flour is the perfect base for the warm spices of gingerbread. Top your pancakes with some date or coconut syrup and maybe a nice dollop of whipped coconut cream for a truly delectable breakfast experience.

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Servings 6 4-inch pancakes
Prep Time 5 minutes
Cook Time 7 - 10 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 6 4-inch pancakes
Prep Time 5 minutes
Cook Time 7 - 10 minutes
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Instructions
  1. Preheat griddle to 350°F.
  2. Combine flour, baking soda, salt, and spices in a medium bowl and set aside.
  3. In a large bowl, whisk together eggs, almond milk, coconut oil, maple syrup or honey, and vanilla extract. Add dry ingredients and mix until smooth.
  4. Portion ¼ cup of batter for each pancake onto the hot griddle. Let cook until bubbly begin to form on the surface and the edges begin to set, about 4 – 5 minutes. Flip and continue to cook until done, another 3 – 4 minutes. Serve immediately.
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