Gingerbread Pancakes {gluten-free}

Posted December 17, 2014 in breakfast, pancakes, Christmas, holidays, HyVee, almond flour, gluten-free, gingerbread, morning, healthy cooking, healthy eating

*My local HyVee provided me with a package of their HealthMarket Natural Blanched Almond Flour. All opinions are my own.

One of my favorite holiday food memories is the French toast casserole my mom used to make on Christmas morning. 

My brother and I would open the gifts that were in our stockings (from Santa), and then we would eat the delicious breakfast casserole. Gift opening would then resume after eating. Just to clarify, this is a memory from my early to mid-20's, not my childhood. Yes, Santa still delivers gifts to my brother and I at our parent's house.

But I loved having a special breakfast to enjoy on Christmas morning. 

When HyVee gave me their almond flour, I knew I wanted to make something sweet and delicious that could be enjoyed on Christmas morning or around the holidays. I've also been a bit obsessed with anything gingerbread, so I knew that was the direction I needed to go.

But first, let's talk about almond flour. Almond flour is a more nutritious option than white or whole wheat flours because almond flour is higher in protein and lower in carbohydrates. It's also a good option if you are avoiding gluten. 

I'm not gluten-free, but I do like using almond flour to add a bit of nutrition to my baked goods. I've made cookies and muffins with almond flour, and they always turn out moist and delicious. Well, until recently.

I attempted to make gingerbread cranberry scones. I woke up early one Saturday morning and made a 7:30 a.m. trip to the grocery store to buy molasses. It was a scone making emergency!

As my scones baked, they smelled absolutely delicious. But when I pulled them out of the oven, there was a disaster.

I emailed Kaiti, the dietician at HyVee, to tell her about the great scone disaster. She said it could have been my ratio of sugar. The scones still tasted amazing, but I'll have to keep working on that recipe before I share it. No one wants scones that look like that.

After my baking fail, I decided to attempt something I'm better at - making pancakes! 

These Gingerbread Pancakes taste very gingerbread cookie-like! They are sooooo delicious. They would be perfect for Christmas morning!

Gingerbread Pancakes

1 cup almond flour

1/4 cup + 1 tbsp. coconut flour (or other flour)

2 tbsp. ground flax seeds

1/2 tsp. baking soda

1 tsp. cloves

2 tsp. ginger

2 tsp. nutmeg

2 tsp. cinnamon

4 eggs

1/4 cup + 1 tbsp. honey

2 tsp. pure vanilla extract

2 tbsp. molasses

pecans and pure maple syrup for topping

Heat a griddle or pan over medium-low heat.

Mix the dry ingredients together, then mix wet ingredients into a separate bowl. Combine ingredients. 

Spray skillet with coconut oil and pour 1/4 cup of batter per pancake onto skillet. Spread out a bit to create thin circles.

Cook until the pancakes are golden, 3-4 minutes, then flip. 

Top with nuts and maple syrup.

*Makes about 10-12 small pancakes 

Recipe adapted from Running to the Kitchen


comments powered by Disqus