Buckwheat Gingerbread Pancakes {gluten-free and dairy-free}

I’m a huge fan of gingerbread and the first time I had it in the form of pancakes was at a popular spot in Austin called Kerbey Lane Café. They are famous for their pancakes, rightfully so, as they are downright amazing. If you’re ever in Austin, be sure to swing by there for breakfast one morning, you won’t be disappointed.

This recipe is my attempt to recreate those delicious pancakes using a much healthier flour than all-purpose.

If you’ve never cooked with buckwheat before, please don’t be afraid to try it. The name is a bit deceiving; there actually isn’t any wheat in it at all. It’s naturally gluten-free, full of fiber, vitamins and minerals, and it makes for a perfect stack of soft and fluffy pancakes.

Buckwheat Gingerbread Pancakes {gluten-free and dairy-free}

The color of buckwheat flour is a little darker than white or whole wheat but I think it’s suiting for gingerbread which usually has a darker appearance from the spices and the molasses. You could always use regular flour in place of the buckwheat, but why not give your ticker a little love with some buckwheat? Your taste buds will never know the difference.

Plus I can’t think of a better way to get into the Christmas spirit than with healthy gingerbread pancakes, can you?

Okay then, put on some Christmas music and get to flippin’!

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Buckwheat Gingerbread Pancakes {gluten-free and dairy-free}

I may not have done the best job preparing Thanksgiving recipes or creative ways to use leftovers, but I’m coming out full force with the Christmas recipes!

Okay, not really, this is the only one I’ve made so far. I’m working on it. ;)

Buckwheat Gingerbread Pancakes {gluten-free and dairy-free}

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Buckwheat Gingerbread Pancakes (gluten-free & dairy-free)

Sarah Rotavera
6 pancakes
Made with whole grain buckwheat flour, these healthier gingerbread pancakes are packed with fiber and protein!
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Ingredients
 

  • 1 cup buckwheat flour, such as Anthony's;**not toasted buckwheat, known as kasha**
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 whole pasture-raised egg
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened vanilla almond milk
  • 1 tablespoon molasses
  • 3 tablespoons coconut oil, melted and cooled

Instructions
 

  • In a large bowl, sift together all of the dry ingredients (buckwheat flour, baking powder, brown sugar, cinnamon, nutmeg and cloves).
  • In a separate large bowl, whisk together the egg and the rest of the wet ingredients, adding the melted coconut oil last. Add dry ingredients to wet and gently fold together until combined. Allow the batter to sit for a few minutes while you heat a skillet over medium heat.
  • Spray the skillet with cooking spray and then scoop 1/4 cup of the batter on to the pan. Cook for 3-5 minutes, until you start to see bubbles around the edges and then flip with a spatula. Cook for another minute or two and then flip again to make sure they are light golden brown. Serve warm with pure maple syrup and enjoy!

Notes

Nutrition Facts are for 1 pancake, assuming you get 6 pancakes from the recipe. They are an estimate and may vary depending on specific ingredients you choose.
Calories: 163kcal, Carbohydrates: 20g, Protein: 4g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 166mg, Potassium: 248mg, Fiber: 2g, Sugar: 5g, Vitamin A: 41IU, Vitamin C: 0.01mg, Calcium: 104mg, Iron: 1mg
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