Best Paleo Gingerbread Pancakes

Lately I’ve been seized with thoughts of kleptomania as I visit restaurants; they have cute little bowls and dishes, ornate utensils. It must be from photographing food lately. Because those b*tches are expensive, like 10 bucks for a wooden plate at TJMax. What the ef. I’m TRYING to live an honest life people, stop presenting me with easy steals because I can’t do it and it hurts my soul. Still… my mind definitely goes there!

We put up our mini Christmas tree yesterday. More like MY mini Christmas tree, because I got it at 19 when I moved out for the first time. And became SUPER depressed because I was going to wake up on Christmas morning with zero presents under my tree from Santa.

But now it’s different because I have my love to share it with. Albeit me bossing him around because he couldn’t “drape” the beads properly (Christmas tree control freak, right here). I love anything traditional, so we made eggnog and listened to holiday songs while we decorated. FUN!

So here’s some back story for these pancakes: all paleo pancakes are garbage. Ok scratch that, all the paleo pancakes that I’VE MADE from loose websites on the internet have been garbage.

Until now.

First I tried a plantain-based pancake, which looked very promising due to the comments, and ended up with banana flavored (ew) gritty pancakes. I was so disappointed, especially because my photos looked legit.

Then I found a version of this recipe from Running to the Kitchen. I love her! The comments and feedback looked great and so I gave it a try. SUCCESS! These pancakes are my new jam, and I cannot wait to make them again.

 

Best Paleo Gingerbread Pancakes

Prep Time: 5 minutes

Cook Time: 15 minutes

Yield: 2 servings

Best Paleo Gingerbread Pancakes

Ingredients

  • ½ cup almond flour
  • 2 Tbsp coconut flour
  • 1 Tbsp ground flax seed
  • pinch of salt
  • ¼ tsp baking soda
  • 1/2 tsp cloves
  • 1/2 Tbsp ginger
  • 1/2 Tbsp cinnamon
  • 1/2 Tbsp nutmeg
  • ¾ cup egg whites
  • 2 Tbsp raw honey
  • ½ tsp bourbon vanilla extract
  • coconut oil for cooking pancakes
  • 1/4 cup Grade B maple syrup

Instructions

  1. Heat a griddle over medium-low heat.
  2. Mix all dry ingredients in one bowl, and all wet ingredients in a separate bowl. Then whisk to combine.
  3. Drizzle some coconut oil on the skillet before ladling out 1/4 cupfuls of batter per pancake. You will have to spread the batter thinly and evenly on the griddle, making it circular, in order to have thin pancakes.
  4. Flip after 3-4 minutes on one side, and then cooking for a minute on the other. These pancakes can burn easily if you are not careful!
  5. Garnish with mixed holiday nuts and Ginger Cinnamon Maple Syrup (dash of each spice in 1/4 cup maple syrup)
http://www.southbeachprimal.com/paleo-gingerbread-pancakes/

Comments

  1. Yuli says

    Made these this morning and they were supper delicious!!! Will totally make these again! I even added a small grated carrot and tasted awesome as well..thx for the recipe!

    • says

      I used 5 large eggs to get to just under 3/4 cup. And egg whites because it makes for a lighter fluffier pancake. I hate it when my paleo “breads” taste like sweet eggs, blegh.

  2. Robin says

    Thank you for the recipe. I made these Christmas morning but changed the recipe a bit…by adding water to it making a very thin batter. From this I made crepes. They turned out beautifully!

  3. Kelsey says

    Question! before I go poking around, do you have any suggestions for using up the yolks left over? These look delicious, I keep hoping for a paleo pancake recipe to turn out… so far no luck but maybe this will be the one!

  4. says

    These look delicious! And yes, I am with you on the Paleo pancakes that are out there. My two year old loves the banana and egg variety, but I see right through ‘em. Not a pancake. These, however, pancake material. And the plate is lovely :)

Trackbacks

  1. […] BREAKFAST: paleo gingerbread pancakes + bacon LUNCH: peanut butter and jelly sandwiches (with this soaked bread), fresh fruit of choice DINNER: Breakfast in a skillet (so good!) — you can use ANY greens or ANY sharp shredded cheese (I’ve done all sorts of combos, comes out great every time!) EXTRAS: soak oats for granola […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>