Gingerbread Pancakes (V)

gingerbread pancakes

Is anyone else guilty of not feeling very festive this past holiday season or was it just me? Maybe it was the 60 degree weather we had here in Ohio during the week of Christmas, or my strict diet I was keeping at the time, but I had no desire for those holiday treats we all usually swoon over during the month of December.   Well fast forward to some very cold days and one winter storm later and I’m alllll about the gingerbread and hot cocoa recipes..I guess better late than never right?  This morning I took my peach pancake recipe and broke it down to it’s simplest form, added ginger and spices and transformed it into a warm and cozy gingerbread pancake.  These pancakes really are EVERYTHING; light,fluffy and spicy little pillows that are impressive enough for a holiday breakfast but yet easy enough to make on a regular ‘ole snowy Saturday morning like today. I hope you enjoy!


  • 1 tablespoon instant coffee
  • 1/4 C of almost boiling water
  • 1 C of unsweetened non-dairy milk, heated to at least room temperature
  • 1 tablespoon ground ginger paste
  • 2 tablespoons melted coconut oil
  • 3 tablespoons coconut sugar or sugar alternative of choice
  • 1 cup organic whole wheat flour
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • pinch of salt


  1. In a large mixing bowl add the instant coffee and hot water, stir until the coffee grounds are completely dissolved. About one minute.
  2. Add the milk, ginger paste, coconut oil and sugar and whisk together.
  3. Fold in the remaining dry ingredients until well combined but be careful not to over mix.  Allow the batter to rest for about 5 minutes.
  4. In the mean time, heat a skillet greased with coconut oil over medium heat.  Do not exceed medium heat, coconut oil has a low smoke point and you do not want to burn your pancakes.
  5. Using a 1/4-cup measure, scoop the batter onto the warm skillet. Cook for 2-3 minutes until small bubbles form on the surface of the pancakes and the edges appears matte.  Flip pancakes and cook the opposite sides for about 1 more minute.  Add more coconut oil to the pan as needed.
  6. Serve with warm organic grade A maple syrup, pecans and fresh fruit.


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