I love gingerbread and what could be better than starting the day with rich, moist, wonderful pancakes! These Gingerbread pancakes can be prepared gluten-free and are full of molasses, cinnamon, ginger, cloves and the special ingredient – buckwheat! Top them with luscious whipped cream and everyone will be coming back for more of these hearty and delicious pancakes!
I was challenged to make this recipe from my sister who is very good at varying her diet. I tend to get stuck in a rut with cooking so I was up for the challenge.
This recipe includes two ingredients you may not commonly use – Molasses and Buckwheat!
Molasses is an excellent sugar to use when baking and blackstrap molasses is the healthiest because it contains the least amount of sugar and the highest concentration of vitamins and minerals. Who knew sugars could be healthy, but don’t go crazy with it as it is still a sugar!
Buckwheat is gluten-free and is very good for you! I have to admit, until now I have never been a fan of the flavor of buckwheat. In this recipe though, the buckwheat seems to enhance the dark richness of the molasses!
Buckwheat – you have a new fan!
For more information on buckwheat, here is a wonderful link to check out!
The World’s Healthiest Foods
Now on to the recipe!
Gingerbread Pancake Recipe
2 Tablespoons Coconut Oil (melted)
1 Cup Buttermilk
1/2 Cup Molasses
1 Teaspoon Vanilla
3 Tablespoon Brown Sugar
1 Cup Pancake Mix (I use Pamelas’s Gluten-free Baking and Pancake Mix)
1/3 Cup Buckwheat
1/2 Teaspoon Cinnamon
1/2 Teaspoon Ginger
1/4 Teaspoon Ground Cloves
1/4 Teaspoon Salt
Whipped Cream for a delicious topping!
Using a whisk, blend the eggs, oil, buttermilk, molasses and vanilla.
Mix all the dry ingredients together!
Blend the dry ingredients into the egg mixture until just mixed! A few lumps are fine!
Lightly oil a griddle and heat over medium heat. Pour 1/4 cup of batter onto your pan. The pancake will begin to form bubbles. When the bubbles on your pancake begin to pop and the edges look dry, flip the pancake and cook until browned.
My favorite topping for gingerbread is whipped cream, but the pancakes would also be delicious topped with apple sauce!
If you wish to use maple syrup on your gingerbread pancakes, skip the brown sugar in the recipe. I added the brown sugar because I knew I would be topping my fabulous pancakes with whipped cream! Yummy!
Here is a printable copy of the recipe!
- 2 Eggs
- 2 tablespoons Coconut Oil (melted)
- 1 cup Buttermilk
- 1/2 cup Molasses
- 1 teaspoon Vanilla
- 3 tablespoons Brown Sugar
- 1 cup Pancake Mix
- 1/3 cup Buckwheat Flour
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Ginger Powder
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon salt
- Whipped Cream
|Using a whisk, blend the eggs, oil, buttermilk, molasses and vanilla. Mix the dry ingredients together and blend into the egg mixture until just mixed! A few lumps are fine!|
|Lightly oil a griddle and heat over medium heat. Pour 1/4 cup of batter onto your pan. The pancake will begin to form bubbles. When the bubbles on your pancake begin to pop and the edges look dry, flip the pancake and cook until browned.|
|Top pancakes with a couple of tablespoons of whipped cream and enjoy!|