This recipe is adapted from Sue McHardy’s “Skinny”, Gluten-Free Gingerbread Pancakes.
Sue is an awesome personal trainer in the Caledon area of Ontario.
Thanks for inspiring this recipe, Sue. Your workouts obliterate me!
Gluten-Free Gingerbread Pancakes with Cinnamon Molasses Maple Syrup:
Just in time for the holidays, this recipe will knock your breakfast socks off, while not completely destroying your dietary goals. The spices make for a wonderful blood-sugar balancing, anti-inflammatory bonus, while also providing lots of flavour.
My 2-year-old daughter helped me make these this week & they are totally yum!
Tip: They cook up faster than regular pancakes so watch them closely.
Ingredients for Pancakes:
2 cups gluten-free oat flour (grind 2 cups of gluten-free oats in a blender)
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground nutmeg
1/2 tsp ground cloves
2 Tablespoons blackstrap molasses (Wholesome makes an organic, unsulphured version)
1 cup unsweetened, vanilla almond milk
1 tsp olive oil
1 tsp pure vanilla extract
Ingredients for Topping:
1/2 cup maple syrup
1 tsp blackstrap molasses
1 tsp ground cinnamon
Combine the dry ingredients together in a large bowl. Then add in the wet ingredients.
Preheat your griddle pan over medium heat.
Drop 1/4 - 1/3 cup onto your pan. When bubbles form, flip. Cook for a few more another 1-2 minutes.
Serve with a swipe of almond butter (or nut or seed butter of your choice), cinnamon molasses maple syrup & raspberries.