Gingerbread Pancakes - Low FODMAP, Gluten & Dairy Free, Paleo-Friendly
Fluffy pancakes with warming gingerbread spices and the slightest bit of crunch around the edges. These pancakes feel like a warm hug from December - slightly sweet without refined sugar and perfect with some fruit and maple syrup.
Ingredients
Dry Ingredients
- 1¼ cup fine, blanched almond flour
- ¼ cup tigernut flour
- 1 tablespoon tapioca flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Wet Ingredients
- 2 large eggs
- ¼ cup Willa's Unsweetened Oat Milk may need an extra splash to thin out your batter, swap for non-grain milk for Paleo
- 2 tablespoons pure maple syrup
- 1 tablespoon unsulphured molasses
- coconut oil, for the griddle
Instructions
- In a large bowl, combine dry ingredients and mix to combine thoroughly. Set aside.
- In a medium bowl, combine all wet ingredients (except for the coconut oil) and whisk to break up egg yolks and combine ingredients.
- Pour wet ingredients into the dry ingredients and whisk together just until combined. If your batter is extremely thick, add an extra splash or two of milk to thin it out. The batter should be slightly viscous, but still pourable (not super liquidy). Do not over mix!
- Heat skillet or griddle on medium (about 6 out of 10) and grease with coconut oil to prevent sticking. Pour 1/4 cup servings of batter onto the skillet and spread out batter slightly to a reasonable pancake thickness.
- Cook on one side for 2-3 minutes. Pancakes will not bubble vigorously when ready to flip (may just see one or two bubbles).
- Serve with fruit, dairy free yogurt, nut butters and/or maple syrup. Enjoy! :)
Notes
- Oat milk is low FODMAP in 1/8 cup servings and molasses is low FODMAP in 1 tsp servings, making 1/3 of this recipe FODMAP friendly (this makes somewhere from 8-10 pancakes depending on the size of your pancakes).