If you’re looking for a healthy (gluten-free, grain-free, dairy-free, and vegan) holiday breakfast, these buckwheat gingerbread pancakes are it. Full of classic gingerbread spice and super easy to make, these pancakes are what cozy holiday mornings are made of. Just pour yourself a cup of coffee (or healthy eggnog), curl up with your favorite holiday movie, and dig in.
Despite the name, buckwheat contains no wheat and is gluten-free. It’s actually not even a grain – it’s a seed – making it ideal for gluten-free and grain-free baking. Buckwheat is high in fiber and plant-based protein (with twelve amino acids!) and is easy to digest.
Buckwheat also contains many vitamins and minerals, including magnesium (#antistress) and vanadium, which has been shown to help with blood sugar regulation (very needed this time of year).
This recipe called for raw buckwheat groats, easily ground into flour with a coffee grinder or high-speed blender (or try this light buckwheat flour if you don’t wait to grind it yourself). Regular buckwheat flour will technically work, but the earthiness will overpower the warming gingerbread spices.
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Gluten-Free Gingerbread Pancakes
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Breakfast
- Method: Pan Fry
- Cuisine: American
Description
These gluten-free gingerbread pancakes are also grain-free and dairy-free. The perfect holiday breakfast, full of classic gingerbread spice and super easy to make.
Ingredients
Dry Ingredients
- 1 cup light buckwheat flour (see notes)
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
Wet Ingredients
- 1 1/2 cups unsweetened non-dairy milk
- 2 eggs
- 2 tablespoons pure maple syrup
- 1 tablespoon unsulphured molasses (not blackstrap)
- 2 tablespoons coconut oil, melted
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
Toppings
- toppings of choice (like pomegranate seeds, nuts and seeds, coconut flakes, coconut whipped cream, maple syrup, grass-fed butter etc.)
Instructions
- In a large bowl, mix together the buckwheat flour, almond flour, baking powder, baking soda, spices, and sea salt. Set aside.
- In another large bowl, whisk together the non-dairy milk, eggs, maple syrup, molasses, coconut oil, apple cider vinegar, and vanilla extract.
- Add in the flour mixture into the wet ingredients and mix until just incorporated without overworking the batter.
- Heat a large, lightly-oiled well-seasoned cast iron or non-stick skillet over medium-high heat. Using a 1/4 cup measuring cup, portion 2-3 pancakes leaving a couple of inches between each pancake. Cook for 2-3 minutes, until the bubbles break through the pancakes, flip, and cook for another minute or until the edges are set. Repeat with the remaining batter.
- Serve with desired toppings and enjoy!
Notes
You can easily make your own lightwheat flour by blending raw buckwheat groats in a blender or coffee grinder. Or simply purchase this flour. Most store-bought buckwheat flour is toasted, which will yield a much earthier tasting pancake, overpowering the gingerbread flavor.
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