I remember waking up on chilly winter mornings to the smell of gingerbread wafting through the house. It felt like a warm hug, promising a cozy day ahead. When I discovered I needed to go gluten-free, I worried I’d lose that comforting tradition.
But then, I stumbled upon gluten-free gingerbread pancakes! They’re like a little holiday miracle on a plate. Each bite is a burst of spicy ginger and sweet molasses, just like the cookies my grandma used to make.
Ingredients
Here’s what you’ll need for the pancakes. You’ll be surprised how simple it is!
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup brown sugar
- 1 cup almond milk
- 1 large egg
- 2 tablespoons molasses
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract
These goodies will fill your kitchen with that classic gingerbread aroma we all love.
Tools And Equipment
Let’s grab what we need!
I start with a large mixing bowl—gotta whisk all those dry ingredients together. For liquids, a medium bowl does the trick.
I use a whisk, it’s perfect for mixing batter smoothly. No lumps allowed!
My trusty non-stick skillet helps cook pancakes evenly. Don’t forget a spatula for flipping!
Directions
Let’s get cooking! These gluten-free gingerbread pancakes are fun and cozy. Follow my steps and enjoy the warm, spicy delight!
Prep
I grab my big mixing bowl for the dry stuff.
Then, a medium bowl for the wet ones.
A whisk is my best friend here! Makes everything smooth.
Make The Gingerbread Batter
First, I mix the dry ingredients in the big bowl.
Next, blend the wet stuff together in the medium bowl.
Slowly, I pour the wet mix into the dry.
A few stirs with the whisk and it’s done!
Tips For Best Results
I learned the hard way that pancakes need a good skillet. Make sure yours is non-stick.
For the fluffiest pancakes, don’t overmix the batter. Who knew a few lumps were our friends?
I keep my pan on medium heat—too hot and they burn, too cool and they’re rubbery.
Waiting for the bubbles before flipping is key. Patience and I aren’t best friends but it’s worth it.
I use almond milk but any milk works. It’s pancake magic.
Letting the batter rest for a few minutes can make them even better, like magic.
And if you’ve got kids, invite them to mix the batter. Messy but fun.
Gluten-Free Substitutions
I know firsthand how challenging it can be to find the right gluten-free substitutes.
For these pancakes, I swap regular flour with gluten-free all-purpose flour. Works like magic!
Almond milk is my go-to instead of traditional milk. Adds a nice hint of nuttiness.
Melted coconut oil often takes the place of butter. It gives a sweet, subtle flavor.
Serving Suggestions
I love to top my gingerbread pancakes with a generous drizzle of maple syrup. It pairs perfectly with the ginger and molasses.
A dollop of whipped cream adds a creamy touch and feels so festive. Try sprinkling a bit of cinnamon on top for extra warmth.
If you’re in the mood for fruit, I suggest some sliced bananas or strawberries. They add a fresh, sweet contrast.
For something a bit nutty, scatter some toasted almonds or pecans over the pancakes. The crunch is delightful.
Conclusion
Whipping up a batch of gluten-free gingerbread pancakes has become one of my favorite ways to embrace the cozy vibes of the season.
Not only do they fill my kitchen with that nostalgic aroma, but they also bring a smile to my face with every bite. It’s been a joy to discover that going gluten-free doesn’t mean giving up cherished traditions or flavors.
I hope you find as much joy in making and devouring these pancakes as I do. Whether you’re sharing them with family, friends, or enjoying a peaceful morning treat just for yourself, these pancakes are sure to add a little extra warmth to your winter mornings. Enjoy every delicious, fluffy bite!
