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Gingerbread Pancakes

With the flavor of Christmas, these gingerbread pancakes are just the thing to start your morning.
Prep Time12 mins
Cook Time6 mins
Total Time18 mins
Course: Breakfast
Cuisine: Universal
Keyword: Gluten-Free, Holiday, Kid-Friendly, Quick and Easy
Servings: 4 people
Calories: 164kcal

Ingredients

  • 2/3 cup non-dairy milk I used unsweetened almond milk
  • 1 flax egg 1 tbsp freshly ground flax + 3 tbsp water (1/4cup egg whites for non-vegan recipe)
  • 1 tablespoon blackstrap molasses
  • 1 tablespoon chia seed
  • 1 teaspoon pure vanilla extract gluten-free
  • 10 vanilla stevia drops or 2 tbsp xylitol *see note
  • 2/3 cup chickpea flour
  • 1 teaspoon baking powder gluten-free
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground cloves

Instructions

  • Combine almond milk and chia and allow to sit for 10 minutes – this will get the chia all gelatinous and good for your digestion. Alternatively, allow the chia to soak overnight in the milk, then add to the recipe.
  • Preheat a small non-stick pan on medium-low heat for 2 minutes.
  • Meanwhile, combine the dry ingredients in a separate bowl, then add to the wet ingredients.
  • Stir until just mixed.
  • Pour ¼ of the mixture into the preheated pan. Allow the first side to cook for 3-4 minutes, or until bubbles form and the edges begin to turn golden.
  • Flip and allow to cook for another 1-2 minutes.
  • Place completed pancake on cooling rack and repeat with remaining batter.
  • Serve with melted coconut oil, maple syrup, chopped apple and pecans.

Notes

Feel free to replace the xylitol with 2 tablespoons of another type of sweetener. Palm sugar, honey, maple syrup or demerara sugar would all be good choices.

Nutrition

Serving: 2small pancakes | Calories: 164kcal | Carbohydrates: 26.9g | Protein: 8.7g | Fat: 3.1g | Sodium: 146mg | Fiber: 7g | Sugar: 6.6g |
SmartPoints (Freestyle): 5