There isn’t much in life better than a steaming stack of homemade flapjacks on a chilly morning. Made better for you with gluten-free oat flour and coconut sugar, these gingerbread pancakes may make winter mornings your favorite time of year. They’re infused with cinnamon, ginger, nutmeg and molasses for an elevated holiday breakfast that brings warmth and good cheer.

Gluten-Free Gingerbread Pancakes With Whipped Cream & Sprinkles on White Plate |

Gluten-Free Gingerbread Pancakes With Whipped Cream & Sprinkles on White Plate |
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Jolly Gingerbread Pancakes

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 People
Calories 422 kcal
Author jazzythings




  1. Preheat skillet to medium heat.
  2. In mixing bowl, stir together flour, baking powder, coconut sugar, cinnamon, ginger and nutmeg.
  3. Whisk in melted butter, molasses, milk, egg and vanilla until smooth.
  4. Spoon mixture into skillet to form pancakes of desired size. Cook until underside is golden. Flip and continue cooking until middle is done. Repeat until all batter is used.
  5. In bowl or syrup pitcher, combine maple syrup and molasses. Pour over pancakes and top with whipped cream and sprinkles.

Tip: Make protein pancakes by replacing 1/4 cup of oat flour with a scoop of protein powder.

Recipe Notes

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Nutrition Facts
Jolly Gingerbread Pancakes
Amount Per Serving
Calories 422 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g35%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 82mg27%
Sodium 149mg6%
Potassium 912mg26%
Carbohydrates 70g23%
Fiber 2g8%
Sugar 52g58%
Protein 7g14%
Vitamin A 481IU10%
Vitamin C 1mg1%
Calcium 261mg26%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.