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Fluffy Grain Free Gingerbread Pancakes

COURSE Breakfast
Cuisine American
PREP TIME 10 minutes
COOK TIME 20 minutes
TOTAL TIME 30 minutes
SERVINGS 4

INGREDIENTS

  • 1 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons coconut flour
  • 3 tablespoons tapioca starch
  • 3/4 cup cassava flour
  • 3/4 teaspoon baking soda
  • 1 tsp cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup maple syrup
  • 3 tablespoons molasses
  • 3 Blue Sky Family Farms Pasture Raised Eggs
  • 2 tablespoons coconut oil melted
  • extra coconut oil or butter for frying
  • maple syrup and whipped coconut cream for topping

INSTRUCTIONS

  1. Place vinegar in milk and set aside.
  2. In a large bowl whisk together all dry ingredients. In a smaller bowl, stir together eggs, molasses, maple syrup, and coconut oil. Make a well in the dry ingredients and pour in the egg mixture, then pour the almond milk over top and mix everything together.
  3. Grease a medium skillet with coconut oil and heat to medium-high heat. Cook pancakes over medium-high heat on a preheated skillet for about 3 minutes on each side. I use a large ice-cream scoop to measure out my batter for each pancake.
  4. Top with desired toppings and enjoy!