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Christmas Morning Gluten-Free Gingerbread Pancakes

A cozy gingerbread pancakes recipe designed for the holiday mornings, made with buckwheat flour and loaded with delicious spices.
Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: American, dairy free, Gluten-Free
Keyword: banana pancakes, buckwheat pancakes, gingebread pancakes, gluten-free pancakes
Calories: 340kcal
Author: Hello Veggie

Ingredients

  • 3 organic eggs
  • 3 tablespoon buckwheat flour
  • ½ ripe banana
  • 1 cup unsweetend almond milk
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon powder
  • 1 tsp all spice
  • ½ teaspoon clove powder
  • 1 tablespoon coconut sugar
  • 1 teaspoon ginger powder
  • 2 oranges peeled, cut into slices
  • 2 tablespoon Greek yogurt to serve
  • 6 small pieces candied ginger to garnish
  • 1 tablespoon Coconut Oil for frying

Instructions

  • Preheat the oven to 60C/140F.
  • Add the eggs, buckwheat flour, coconut sugar, banana, spices, baking soda into a blender and process to obtain a creamy batter. Add up to ¼ cup almond milk if necessary (depends on the buckwheat flour)
  • Spray coconut oil into a non-stick skillet and heat.
  • Scoop the batter into little pancakes, using a large spoon.
  • Cook for 3 minutes over medium heat, until bubbles appear on top.
  • Flip over and cook 2 minutes more, the transfer into a bowl, and keep warm in the oven.
  • Continue the same with the rest of the batter.
  • In a small pot add the orange slices and ½ cup water and bring to boil.
  • Divide the pancakes into serving bowls, top with 1 tablespoon Greek yogurt, add the orange compote, garnish with candied ginger pieces and sprinkle some cinnamon on top. Serve warm.

Nutrition

Calories: 340kcal