Gingerbread Pancakes

Name: Gingerbread Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Ingredients: Oat Flour; Baking Soda; Gingerbread Spice Mix; Kosher Salt; Large Eggs; Full Fat Greek Yogurt; Maple Syrup; Melted Coconut Oil

Recipe by Jaclyn Irwin

Ingredients

Time

15m

Serves

These oat flour pancakes are extra fluffy, you won’t believe they’re secretly healthy. Plus these gingerbread pancakes in a jar is a fun and festive holiday gift idea that also happens to be completely gluten-free too, just add all the dry ingredients to a mason jar and tie with a bow. Be sure to use certified gluten-free oat flour if needed.

Breakfast

Holiday

Ingredients

1 1/2 cups

Oat Flour

1 tsp

Baking Soda

1 1/2 tsp

Gingerbread Spice Mix

1/4 tsp

Kosher Salt

Large Eggs

1/2 cup

Full Fat Greek Yogurt

4 Tbsp

Maple Syrup

3 Tbsp

Melted Coconut Oil

Instructions

In a small bowl, whisk together the oat flour, baking soda, gingerbread spice mix and salt.

In a large bowl, whisk the eggs, yogurt, maple syrup and coconut oil until smooth. Pour in the dry ingredients and whisk until combined.

Heat a large nonstick skillet over medium-low heat. Spray with nonstick cooking spray or use more coconut oil to lightly grease the pan.

Use a ladle to pour in about ⅓ cup of the pancake batter and cook until tiny bubbles have formed, about two to three minutes, then flip and cook for another two minutes or so until golden brown and cooked through.

Keep pancakes in the oven on a low temperature to keep warm while you cook the remaining pancakes.

Serve with maple syrup. Enjoy!