Easy Buckwheat Gingerbread Pancakes & Pancake Mix

These Gingerbread Pancakes and Gingerbread Pancake Mix made with gluten free buckwheat flour will spread delicious cheer throughout your kitchen this holiday season. Top them off with pecans and a drizzle of maple syrup for a festive treat!

I’m loving this month’s Recipe ReDux theme, “Adding Merriment to Mixes”, because, truly, some of the best holiday gifts, are those that come from the heart…and from the kitchen.

From hostess gifts to holiday gifts, it’s the season for DIY offerings from your kitchen…

Inspired by a drizzly morning, that called for a steaming hot cup of coffee {which BTW, we were fresh out of, so I walked 1 mile in the pouring rain drizzle, just to buy Mr. Spicy and myself a cup of coffee :-)…ok, I was desperate for a cup of coffee myself, but I really did buy one for my hubby too!} and something yummy to eat, I decided to experiment and whip up a batch of these delicately sweet and spicy gluten free gingerbread pancakes, topped with pure maple syrup and lightly toasted pecans.

Oh, my goodness….

These gluten free gingerbread pancakes do not disappoint in the gingerbread department.

Nor in the pancake department.

Tips for Making Gluten Free Gingerbread Pancakes + Nutrition Info

• These gingerbread pancakes are gluten-free, vegetarian, and suitable for a low FODMAP diet {use lactose-free or non-dairy milk, and use additional maple syrup to sweeten, in place of the molasses}.
• Make them vegan by using dairy-free milk, and a vegan egg replacer.
• Not only does buckwheat flour add a delicious nutty taste to these gingerbread pancakes, but it also provides fiber, manganese, magnesium, and flavonoids to promote good health, including lowering of cholesterol, blood pressure, and blood sugar.
• The spices in these gingerbread pancakes are anti-inflammatory, plus they just taste delicious!

They are quite simply the perfect homemade gift for anyone on your holiday list this season!

Even better yet…

Make one jar for yourself, and one jar for a friend!

Talk about a delicious gift to get…

and to give!

Gingerbread Pancakes & Pancake Mix

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 7 servings

AUTHOR :EA Stewart, RD | Registered Dietitian Nutritionist

These Gingerbread Pancakes and Gingerbread Pancake Mix made with gluten free buckwheat flour will spread delicious cheer throughout your kitchen this holiday season. Top them off with pecans and a drizzle of maple syrup for a festive treat!

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Ingredients

Gingerbread Pancake Mix

• 1/2 cup sorghum flour
• 1/2 cup buckwheat flour
• 1/2 cup tapioca flour
• 1/2 cup potato starch
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground cloves

Gingerbread Pancakes

• 1 jar Gingerbread pancake mix
• 2 large eggs
• 6 tablespoons oil plus additional for cooking pancakes
• 1 cup milk dairy or non-dairy*
• 2 tablespoons molasses*
• 2 tablespoons pure maple syrup plus extra for topping
• Chopped toasted pecans, optional for topping

Instructions

• To make the pancake mix: Combine all dry ingredients in a mixing bowl, and stir well until thoroughly combined. Store in a sealed glass jar until ready to use, or give as a gift.
• To make the pancakes: Heat griddle or frying pan on medium heat. Combine 1 jar pancake mix with egg, milk, oil, molasses and maple syrup in a mixing bowl, and mix well by hand or with a beater.
• Grease griddle or pan with vegetable oil, and pour ~ 1/4 cup of batter on to griddle, cooking pancakes on both sides until golden brown. 
• Serve warm with maple syrup and chopped pecans if desired. 

Notes

1. Low FODMAP Version: Omit molasses, and substitute with additional maple syrup. Use lactose free milk, or your favorite low fodmap non-dairy milk.
2. Vegan Version: Use non-dairy milk, and a vegan egg replacer.
3. Nutrition information is for plain pancakes, and does not include optional syrup and pecans.

COURSE :Breakfast

CUISINE :American, Gluten Free, Low FODMAP & Vegan Options

Nutrition

Serving: 2pancakes | Calories: 311kcal | Carbohydrates: 41g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 367mg | Potassium: 473mg | Fiber: 2g | Sugar: 10g | Vitamin A: 2.5% | Vitamin C: 0.5% | Calcium: 13.1% | Iron: 9.1%

Did you like this recipe?Be sure & let me know! Leave a comment, share it, or give it a 5-star review! Did you make it? Tag me @thespicyrd or #thespicyrd I love seeing your delicious recipe re-creations!

Want more gluten free pancake, waffles, & French Toast recipes? Here are some of my favorites:

• Vegan Oatmeal Pancakes w/ Cinnamon Orange Syrup
• Cinnamon Toast Waffles w/ Spiced Pomegranate Orange Syrup + Toasted Almonds
• Gluten Free Dutch Baby Pancake w/ Cinnamon Sugar Spiced Pears
• Gluten Free Baked French Toast w/ Gingerbread Cream Cheese Frosting

[clickToTweet tweet=”From my kitchen to yours…Homemade Gingerbread Pancake Mix. Happy Holidays! #lowfodmap #glutenfree” quote=”From my kitchen to yours…Homemade Gingerbread Pancake Mix. Happy Holidays!”]

I’ve even got a gift for you with a free printable gift tag, plus the recipe to print and share w/ your family and friends!

So tell me, what’s on your holiday foodie wish list this year? Do you make homemade gifts for your friends and family? Would you walk a mile in the pouring rain drizzle to buy your love a cup of coffee??? 🙂

EA Stewart

Hi There! I’m EA, an integrative registered dietitian nutritionist in sunny San Diego. I create easy, DELICIOUS gluten free recipes & low FODMAP recipes for a wide variety of diets: anti-inflammatory, low carb, Mediterranean, paleo, vegan, vegetarian, & more. My nutrition specialties include wellness nutrition, digestive health (celiac disease, IBS, IBD, SIBO), autoimmune disease, & optimal aging. Learn more about my nutrition philosophy and my nutrition coaching services, or get in touch~I’d love to connect with you!

Thanks so much for sharing!