These gluten free gingerbread pancakes are so delicious for a holiday breakfast! This healthy recipe will get everyone in the holiday spirit.
As we close out 2016, the Recipe Redux is playing a little party game this month. Members are invited to create healthy versions of recipes from favorite cookbooks. We’re opening our cookbooks to page 16, or 216, or any variation of 2016, for inspiration.
One of the first cookbooks I ever owned was Great Good Food by Julee Rosso. It’s full of healthier recipes, and some of my earliest kitchen experiments in young adulthood came from this book. Page 16 puts us right in the middle of her breakfast chapter, so I’m sharing a festive, healthy breakfast recipe for the holidays.
These gluten free gingerbread pancakes are so delicious. The subtle gingerbread flavor goes nicely with maple syrup and raspberries on the side.
I like to keep the spices mild, but you could add a little more ginger, cinnamon, and nutmeg, or even a bit of molasses, for a stronger gingerbread flavor. Either way, this is a fun breakfast for a special occasion or a lazy weekend morning.
Gluten Free Gingerbread Pancakes
- In a large bowl, whisk together the flour, salt, baking powder, ginger, cinnamon, and nutmeg. Set aside.
- Mix the eggs, banana, and coconut milk in a medium bowl. Add the wet ingredients to the dry ingredients. Stir to just combine.
- Pour the batter from a ladle onto a medium hot griddle in 4-inch circles. Cook the pancakes until bubbles begin to form in the batter (about one minute). Then flip the pancakes and cook on the other side for another minute or so. If they're too brown, turn down the heat a bit.
- Top with maple syrup and berries.
Gluten Free Gingerbread Pancakes Price Breakdown
This recipe costs a total of $3.44 to make, or $.86 per serving (4 pancakes). Try these gluten free gingerbread pancakes for a healthy, affordable holiday breakfast!