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Paleo Gingerbread Pancakes Recipe (with Video)

Wheat-free, Not pescatarian, American
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By
paleoglutenfreeguy

Discover our Paleo Gingerbread Pancakes Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
4

Prep 10min | Cook 24min

Ingredients

- 0.5 cup Coconut flour
- 0.5 cup arrowroot flour
- 10.5 tsp Ground ginger
- 1 tsp Ground cinnamon
- 0.5 tsp Baking soda
- 0.5 tsp fine sea salt
- 0.125 tsp Ground cloves
- 0.125 tsp Ground nutmeg
- 4 Large eggs, at room temperature
- 1 cup Full-fat unsweetened coconut milk, make sure the cream and water are well-blended
- 2 Tbs Molasses
- 2 tsp Molasses, kept separate
- 2 Tbs Maple syrup
- 1 tsp Apple cider vinegar, or lemon juice
- Avocado oil spray, or coconut oil spray, for greasing the pan
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Directions

1. In a large mixing bowl, whisk together the coconut flour, arrowroot, ginger, cinnamon, baking soda, salt, cloves and nutmeg.
2. In a medium mixing bowl, whisk the eggs, coconut milk, molasses, maple syrup and vinegar or lemon juice.
3. Pour the wet ingredients into the dry ingredients and whisk until well-blended (there should be very few lumps). The batter will be thick.
4. Let the batter rest for 10 minutes.
5. Heat the oven to 200°.
6. When the batter has 4-5 minutes of resting time left, place a skillet or griddle over medium heat. Once warm, grease the skillet/griddle.
7. Pour about 2-3 tablespoons of batter onto the pan and use the back of the spoon to help shape the batter into a round, even circle. Let the pancakes cook for about 3-4 minutes per side, until bubbles start forming around the edges. Carefully flip and cook for about another 3-4 minutes.
8. When they're ready, transfer the pancakes to a baking sheet and place in the oven to keep warm while you make the next batch.
9. Re-grease the pan and continue until you've used all the batter. Serve with ghee or grass-fed butter and real maple syrup. These are also great topped with dairy-free/Paleo yogurt. Or you could even have them for dessert topped with vanilla ice cream and maple syrup!

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