Gluten-Free Gingerbread Pancakes and Mix

Closeup shot of a white plate with a stack of gingerbread pancakes topped with pecans and maple syrup.

5 from 4 votes

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!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American, Gluten Free, Low FODMAP & Vegan Options, Mediterranean, MIND Diet, Vegetarian

Keyword: buckwheat pancakes, gluten free pancakes, healthy pancakes

Servings: servings

Calories: 311kcal

Author: EA Stewart, RD | Registered Dietitian Nutritionist

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 expeller-pressed high oleic sunflower 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

Make the gingerbread pancake mix.

Combine gluten-free flours, baking soda, baking powder, salt, and spices in a mixing bowl. Stir well until thoroughly combined. Store in a sealed glass jar until ready to use, or give as a gift.

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

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

Nutrition