Gluten Free Gingerbread Pancakes


These Gluten Free Gingerbread Pancakes are the perfect wintery breakfast to have with some coffee! Top with homemade whip and some syrup!



  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1+1/4 cup almond milk
  • 3 eggs
  • 2 tablespoons molasses
  • 1 tablespoons melted coconut oil, plus more for frying
  • Optional – maple syrup & whipped cream for serving


  1. Whisk together the almond flour, coconut flour, coconut sugar, baking powder, cinnamon, ground ginger, allspice, and cloves in a large bowl.
  2. Measure the almond milk in a glass measuring cup and whisk in the eggs, molasses and coconut oil.
  3. Pour the wet ingredients into the dry and mix well.
  4. Let this batter sit for 10 minutes before cooking.
  5. Preheat a griddle over medium high heat and when it is hot, turn it to medium heat and grease with coconut oil.
  6. Using about 1/4 cup of batter, scoop the batter onto the griddle to make a pancake.
  7. After about 3 minutes and the edges begin to look dry, flip and cook until the pancake is cooked through.
  8. Serve with maple syrup and whipped cream, if desired!