Gingerbread Pancakes Recipe

Name: Gingerbread Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Bobs Red Mill All-Purpose Gluten-Free Baking Flour; 2 teaspoons baking soda; 2 teaspoons baking powder; 1 tablespoon ground ginger; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1/2 teaspoon xanthan gum; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground cloves; 2/3 cup unsweetened applesauce; 1/2 cup melted refined coconut oil or canola oil, plus more for the pan; 1/3 cup agave nectar; 1/3 cup dark molasses; 2/3 cup rice milk; 2 tablespoons vanilla extract; Agave Maple Syrup (page 38)

Servings: persons

2 cups Bobs Red Mill All-Purpose Gluten-Free Baking Flour
2 teaspoons baking soda
2 teaspoons baking powder
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon xanthan gum
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
2/3 cup unsweetened applesauce
1/2 cup melted refined coconut oil or canola oil, plus more for the pan
1/3 cup agave nectar
1/3 cup dark molasses
2/3 cup rice milk
2 tablespoons vanilla extract
Agave Maple Syrup (page 38)

1
In a medium bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, salt, xanthan gum, cardamom, and cloves.
2
Add the applesauce, 1/2 cup coconut oil, agave nectar, molasses, rice milk, and vanilla and stir with a rubber spatula until the batter is smooth.
3
In a large nonstick skillet or on a griddle over medium heat, add 1 teaspoon coconut oil.
4
Working in batches, pour 1/4 cup pancake batter into the pan for each pancake.
5
Using the back of a rubber spatula, spread the batter to make a 4-inch pancake.
6
Cook for 2 minutes, then flip and cook on the other side for 2 minutes more, or until the center bounces back when tapped and the edges are browned.
7
Transfer the pancakes to a warm plate and repeat with the remaining batter.
8
Serve with the Agave Maple Syrup.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups Bobs Red Mill All-Purpose Gluten-Free Baking Flour, 2 teaspoons baking soda, 2 teaspoons baking powder, 1 tablespoon ground ginger, and more.

Yes, Gingerbread Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gingerbread Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions