Gingerbread Pancakes
Prep time
Cook time
Total time
Author: The Seasonal Diet
Serves: 2-4
Ingredients
Pancakes:
- 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
Toppings:
- favorite nut butter
- maple syrup
Instructions
- In a small bowl add flax meal and almond milk, stir and set aside.
- 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.
- Turn pan to medium heat and lightly oil with coconut oil.
- 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.
- Repeat until all batter is used. Serve with maple syrup and sunflower butter.
