Gingerbread Pancakes
Delight in these warm, spiced gingerbread pancakes perfect for a cozy breakfast. Made with wholesome flours and molasses, they offer a festive twist on classic pancakes.
Ingredients
Dry ingredients
- 2 large flax eggs (whisked with water and set aside to gel)
- 1 cup quinoa flour (toasted if preferred)
- 0.5 cup almond flour
- 2 tablespoons arrowroot starch
- 2 teaspoons baking powder
- 1 teaspoon ginger powder
- 0.5 teaspoon cinnamon
- 0.5 teaspoon vanilla extract
- 0.5 teaspoon sea salt
Wet ingredients
- 1.25 cups non-dairy milk
- 1 tablespoon melted coconut oil (or other light flavored oil)
- 1 tablespoon blackstrap molasses
- 1 tablespoon maple syrup
Instructions
- Whisk flax eggs with water and set aside.
- Mix dry ingredients in a bowl.
- Combine wet ingredients and pour into dry, mixing until smooth.
- Cook pancakes on a greased griddle until bubbles form, then flip and cook until golden.
- Serve warm with toppings of choice.
Notes
For extra flavor, top with coconut yogurt, chopped nuts, and a drizzle of maple syrup.