Gluten Free Gingerbread Pancakes

It's officially the Sunday before Christmas (woohoo!!), so I wanted to make these pancakes special. Gingerbread is a flavor commonly used around the holidays for cakes and cookies, so why not make them into pancakes for a delicious morning treat!? The spiciness from the ground ginger and molasses combined with the sweetness from the cinnamon blend perfectly to create these mouthwatering pancakes. I loved the flavorful kick that these pancakes had, and the addition of sweet bananas and peanut butter balanced them off perfectly. These pancakes are gluten free, grain free and delicious!

Serves 1

You will need:

Wet Ingredients:

• 1/2 tbsp chia seeds
• 1/3 cup milk of choice (I used Silk Soy Milk)
• 1/8 cup egg whites or (1/2 flax egg for vegan*) - see note at bottom
• 1/2 tbsp blackstrap molasses
• 1/2 tsp vanilla extract
• coconut oil for pan

Dry Ingredients:

• 1/3 cup Garbanzo Bean flour
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• pinch ground cloves
• sweetener to taste (I used Stevia)

Directions:

Combine your chia seeds with the milk and let sit for 10-20 minutes (overnight is better), until the mixture becomes gelatinous. 

Combine all dry ingredients in a mixing bowl, then stir in all wet ingredients. Let the batter sit for about 10 minutes.

Meanwhile, warm a pan over medium heat and add a little coconut oil to coat the bottom.

Scoop a little less than 1/4 cup of the batter into the pan (these pancakes are on the small side, so I could easily fit 2 in my pan). Wait about 3-4 minutes until the pancakes start to bubble, then flip and cook for another 1-2 minutes. Repeat until batter is gone!

Add your favorite toppings and enjoy! These would be delicious with agave, chopped apple, and pecans, but really, anything would be good on these!!

*Note: a normal flax egg is 1 tbsp ground flax mixed with 3 tbsp water and let to sit until gelatinous. Simply use 1/2 tbsp flax + 1.5 tbsp water for half a flax egg.