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GINGERBREAD PANCAKES

WARM GINGERBREAD SPICES BAKED INTO PANCAKES, SERVE DRIZZLED WITH MAPLE SYRUP & FRESH BERRIES. NOT JUST FOR CHRISTMAS!

GINGERBREAD PANCAKES

MAKES: 7-8 PANCAKES

INGREDIENTS:

  • 3 eggs (I use medium sized omega 3 enriched)

  • 1 cup of home-made vanilla milk or Eco Mil Almond Vanilla Milk

  • 2 tbsp pure maple syrup

  • 1/2 cup coconut flour

  • 1/2 cup tapioca flour*

  • 2 1/2 tsp cinnamon

  • 1 1/2 tsp Waitrose Christmas signature spice **

  • 1/2 tsp baking powder

  • 1/2 tsp bicarbonate soda

  • Pinch of pink salt

  • Coconut oil for frying

*Do not substitute tapioca flour as this is what gives the pancakes the spongy fluffy texture

**If you do not have signature spice you can make something similar using 1/2 tsp ground ginger, 1/2 tsp nutmeg, 1/2 tsp allspice, 1/4 tsp cloves and a pinch of black pepper.

OPTIONAL: To serve

  • Drizzle of maple syrup

  • Fresh berries

  • Cacao Nibs

  • Vanilla Booja Booja ice-cream

  • Coconut or dairy free yoghurt

  • Sliced Banana

  • Bee Pollen

  • Honey

  • Berry compote

INSTRUCTIONS:

  1. In a large bowl whisk the eggs with an electric whisk until frothy approx 30secs.

  2. Add the vanilla almond milk & maple syrup until well blended.

  3. In a separate bowl, mix together the coconut flour, tapioca flour and spices.

  4. Add the flour mixture to the wet ingredients a tbsp at a time, while continuously whisking.

  5. Add in the baking powder, baking soda & salt and stir until combined.

  6. Add coconut oil to a frying pan or crepe pan if you have one and place over a medium heat.

  7. Once the pan is hot, pour approx 2 tbsp of the mixture into the pan and spread out with the back of a spoon so the pancake is approx 3/4cm thick.

  8. Once air holes begin to appear in the surface of the pancake, approx 3mins, flip it.

  9. The pancake should cook on each side for approx 3 minutes. Repeat with rest of the mixture.