Gluten Free Gingerbread Pancakes

These gluten free gingerbread pancakes are so delicious for a holiday breakfast! This healthy recipe will get everyone in the holiday spirit.

Pancakes happen just about every weekend in my house. We make lots of different variations, from banana and lemon blueberry to sweet potato and oat flour pancakes. The options are endless for this classic breakfast.
During the holidays, we love this festive, healthy gluten free gingerbread pancake recipe. The cinnamon and ginger flavors help to get us into the spirit of the season, and this recipe couldn’t be easier to make.

These pancakes are so delicious. I like to serve them with pure maple syrup and raspberries on the side, but any of your favorite pancake toppings will do.

These gingerbread pancakes are delicious served with raspberries and pure maple syrup.
Gluten Free Gingerbread Pancake Tips
Preheat your griddle before adding the pancake batter in 4-inch circles. Once the surface of each pancake is dotted with bubbles, flip the pancakes and cook for another minute or two on the other side.

A mashed banana gives these gluten free gingerbread pancakes a nice texture and some extra sweetness. Make sure to use a ripe banana for the best results.

I keep the spices mild in this recipe. You could add a little more ginger, cinnamon, and nutmeg, or even a bit of molasses, for a stronger gingerbread flavor.

These gluten free gingerbread pancakes are a fun breakfast for a special occasion or a lazy weekend morning. They’re delicious any time of year.

Check out these other sweet and savory gluten-free pancake recipes for more inspiration.

Gluten Free Gingerbread Pancakes
These gluten free gingerbread pancakes are so delicious for a holiday breakfast!

Ingredients

2 1/2 cups gluten-free flour
3/4 tsp salt
1 1/2 tsp baking powder
3/4 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
3 eggs
1 ripe mashed banana
2 cups coconut milk
Instructions
In a large bowl, whisk together the flour, salt, baking powder, ginger, cinnamon, and nutmeg. Set aside.
Mix the eggs, banana, and coconut milk in a medium bowl. Add the wet ingredients to the dry ingredients. Stir to just combine.
Pour the batter from a ladle onto a medium hot griddle in 4-inch circles. Cook the pancakes until bubbles begin to form in the batter (about one minute). Then flip the pancakes and cook on the other side for another minute or so. If they’re too brown, turn down the heat a bit.
Top with maple syrup and berries.