Healthy Gingerbread Pancakes (Paleo, Gluten Free)
Prep time
Cook time
Total time
Serves: 2
Ingredients
- 2 large eggs
- 2 tablespoons unsweetened applesauce
- ⅓ cup + 2 tablespoons unsweetened almond milk
- 1 tablespoon molasses
- 1½ tablespoons pure maple syrup
- ½ teaspoon pure vanilla extract
- ¼ cup coconut flour
- ½ cup almond flour
- ½ cup tapioca flour
- ½ tsp cinnamon
- 1 tsp ginger
- ¼ tsp nutmeg
- ½ tsp baking powder
- ½ tsp baking soda
- pinch of salt
- 1 tablespoon coconut oil
- ½ cup frozen cranberries
- Optional Toppings: (choose any of the following)
- 1-2 tablespoons pure maple syrup
- 1-2 tablespoons agave caramel dipping sauce
- 1-2 tablespoons natural cranberry and blueberry fruit spread
- 1-2 tablespoons apple butter
- 1-2 teaspoons Swerve powdered sweetener
Instructions
- In a medium sized mixing bowl add in the eggs, applesauce, almond milk, molasses, pure maple syrup, and vanilla extract and whisk to combine.
- In another bowl combine the coconut flour, almond flour, tapioca flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt and mix to combine.
- Add the dry ingredients to the wet ingredients and stir until smooth.
- Heat a non-stick pan or griddle over medium heat and grease with the coconut oil.
- Pour ΒΌ cup portions of the batter onto the pan and cook each pancake for 2 minutes, or until slightly bubbling, then flip, cooking for another 1-2 minutes on the there side.
- Repeat to make about 8 pancakes.
- Warm the cranberries in a pan over low heat until soft, or microwave on high for 40 seconds.
- Stack pancakes (4 per serving) and top with the warm cranberries and maple syrup or agave caramel, cranberry fruit spread, apple butter, or a combination of the toppings, then sprinkle with the powdered sweetener.
- Enjoy!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/healthy-gingerbread-pancakes-paleo-gluten-free/