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Paleo Gingerbread Pancakes

Paleo Gingerbread Pancakes made with almond flour and molasses

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 8 pancakes
Calories: 178 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 large eggs
  • 1/4 cup unsulphered blackstrap molasses
  • 1/3 cup unsweetened almond milk
  • 1 1/2 cups finely ground almond flour
  • 2 Tbsp tapioca flour
  • 1/4 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice*
  • 2 tsp fresh ginger peeled and grated
  • 1/8 tsp sea salt

Instructions

    Cup of Yum
  1. Add all ingredients to a blender and blend until completely smooth.
  2. Heat a large non-stick skillet to medium and add enough avocado oil (or high-temperature cooking oil) to lightly coat the surface.
  3. Measure a scant 1/4 cup of batter and pour it onto the hot skillet. Cook until the sides begin to firm up, about 2 minutes. Carefully flip and cook an additional 1 to 2 minutes, until pancake is cooked through. Repeat for remaining batter.
  4. Note that molasses burns at a low temperature so be sure to keep a watchful eye on the pancakes and adjust the heat down if the pancakes look too dark.
  5. Serve pancakes with choice of toppings, and enjoy!

Notes

  • *If you don't have pumpkin pie spice, use 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of ground ginger. You can also add fresh ginger if you'd like!

Nutrition Information

Serving 1Pancake Calories 178kcal (9%) Carbohydrates 11g (4%) Protein 6g (12%) Fat 13g (20%) Fiber 1g (4%) Sugar 1g (2%)

Nutrition Facts

Serving: 8pancakes

Amount Per Serving

Calories 178

% Daily Value*

Serving 1Pancake
Calories 178kcal 9%
Carbohydrates 11g 4%
Protein 6g 12%
Fat 13g 20%
Fiber 1g 4%
Sugar 1g 2%

* Percent Daily Values are based on a 2,000 calorie diet.