Servings: 8 pancakes
Paleo Gingerbread Pancakes
Paleo Gingerbread Pancakes made with almond flour and molasses
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
- Add all ingredients to a blender and blend until completely smooth.
- Heat a large non-stick skillet to medium and add enough avocado oil (or high-temperature cooking oil) to lightly coat the surface.
- 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.
- 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.
- 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
Serving: 1Pancake, Calories: 178kcal, Carbohydrates: 11g, Protein: 6g, Fat: 13g, Fiber: 1g, Sugar: 1g