Gingerbread Pancakes

Gingerbread Pancakes
Prep time
Cook time
Total time
Serves: 2-4
  • 2 cups brown rice flour
  • 1¼ cups almond milk
  • ½ tbsp. baking powder
  • 1 Tbsp. flax meal
  • 1 Tbsp. coconut oil
  • 2 tsp. ginger powder
  • 1 tsp. cinnamon
  • ½ tsp. ground nutmeg
  • 1 tsp. pumpkin pie spice
  • 1 Tbsp. vanilla extract
  • dash of salt
  • favorite nut butter
  • maple syrup
  1. In a small bowl add flax meal and almond milk, stir and set aside.
  2. Next in a large bowl mix together flour, baking powder, ginger, cinnamon, nutmeg, pumpkin pie spice and salt. Add flax mixture to large bowl along with vanilla extract. Stir well.
  3. Turn pan to medium heat and lightly oil with coconut oil.
  4. Ladle batter into pan and cook until the edges brown and pancake starts to bubble in the center, then flip and cook for 1-2 minutes on the other side.
  5. Repeat until all batter is used. Serve with maple syrup and sunflower butter.


Leave a Reply

Your email address will not be published.

Rate this recipe: