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

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

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

Course: Breakfast

Cuisine: American

Servings: pancakes

Calories: 163kcal

Author: Sarah Rotavera

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.

Nutrition