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Gingerbread Pancakes

Written By Lina

Gingerbread Pancakes

  • ⅔ cup non-dairy milk – I used unsweetened almond milk
  • ¼ cup egg whites or 1 flax egg (1 tbsp freshly ground flax + 3 tbsp water)
  • 1 tablespoon blackstrap molasses
  • 1 tablespoon chia seed
  • 1 teaspoon gluten-free pure vanilla extract
  • 10 drops vanilla stevia or 2 tbsp xylitol *see note
  • ⅔ cup chickpea flour
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ⅛ teaspoon ground cloves


Combine almond milk and chia and allow to sit for 10 minutes – this will get the chia all gelatinous and good for your digestion. Alternatively, allow the chia to soak overnight in the milk, then add to the recipe.

Preheat a small non-stick pan on medium-low heat for 2 minutes.

Meanwhile, combine the dry ingredients in a separate bowl, then add to the wet ingredients.

Stir until just mixed.

Pour ¼ of the mixture into the preheated pan. Allow the first side to cook for 3-4 minutes, or until bubbles form and the edges begin to turn golden.

Flip and allow to cook for another 1-2 minutes.

Place completed pancake on cooling rack and repeat with remaining batter.

Serve with melted coconut oil, maple syrup, chopped apple and pecans.

Feel free to replace the xylitol with 2 tablespoons of another type of sweetener. Palm sugar, honey, maple syrup or demerara sugar would all be good choices.

Nutrition Facts

Yields: 4 servings
Serving Size: 2 small pancakes
Calories: 164
Total Fat: 3.1 g
Saturated Fat: 0 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 146 mg
Carbohydrates: 26.9 g
Dietary Fiber: 7.0 g
Sugars: 6.6 g
Protein: 8.7 g

SmartPoints value : 5