My husband was diagnosed with celiac disease about 14 years ago, so I’ve been making gluten-free food for almost a decade and a half now. I’ve met some gluten-free pancake recipes and mixes that come out fluffy, soft, and delicious, but I haven’t met many that are made with nutrient dense, whole-food ingredients and without funky things like binders and gums and STILL turn out like a real pancake. But these Gingerbread Pancakes are wholesome through and through and tasty as can be. They have a mild gingerbread flavor that pairs deliciously with pure maple syrup. All of my kids, and my husband and I love them. They are fluffy and filling and packed with nutrition. I soak part of the batter overnight so they are extra digestible and easy on the tummy too! I hope you enjoy them as much as we do!
This is how to make them:
Start by grinding 5 cups of rolled or quick oats into a coarse flour. You can use any gluten-free oats, but I really like One Degree Organic Sprouted Oats because they are gluten-free, organic, and the sprouting helps maximize digestibility and unlock all the wonderful nutrients found in oats. I grind the oats about 2.5 cups at a time in my VitaMix. You can also use a Blendtec, a grain mill, or your food processor to do this. Transfer the oat flour to a large bowl.
Add 1 1/2 tsp of salt and mix, then add 1 tbsp of lemon juice, and 3 cups of water. Mix it well and then cover. Let it soak overnight (this is optional, but I recommend it for optimal digestibility and availability of nutrients!). The oats will soak the water up really well and the batter will be pretty thick in the morning.
In the morning, sprinkle 1 tsp each of baking soda, cinnamon, and ginger over the top of the batter. This step is important because you might otherwise get clumps of those ingredients stuck in your batter and no one likes a mouth full of baking soda!
Mix the baking soda and spices in really well. Next add 4 beaten eggs, 1/2 cup of melted coconut oil (you can also use olive oil), and 1/4 cup of molasses to the batter and mix them in until everything is well-incorporated.
Your batter should be fairly thick, thicker than a normal pancake batter, but still really easy to spread. Scoop big spoonfuls onto a hot, lightly greased griddle. I set my griddle to between 325-350 degree for these. Flip the pancakes when the top is looking pretty bubbly and dry around the edges. Don’t flip too soon or you will have a mess!
The pancakes should look something like this when they are ready to flip.
Cook the other side for about a minute or until they lightly browned, and then they are done! Serve them hot with pure maple syrup.
Gluten Free and Dairy Free Gingerbread Pancakes
5 c. gluten-free rolled or quick oats
1 1/2 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 tsp ginger
3 c. water (you can also use milk if dairy isn’t a problem)
1 tbsp lemon juice
1/2 c. melted coconut oil or olive oil (you can also use butter if dairy isn’t a problem)
1/2 c. molasses
4 eggs, beaten
Grind the oats into a course oat flour. In a large bowl, mix the oat flour and salt. Stir in water and lemon juice and cover. Let the oats mixture soak overnight. If the batter is too thick after it has soaked (as in almost solid and very hard to stir) add a little water.
In the morning, sprinkle the baking soda and spices over the top of the batter. Mix well. Add the remaining ingredients and mix well.
Cook the pancakes on a hot oiled griddle, between 325-350 degrees. Flip when the pancakes are very bubbly on top and very dry around the edges. Cook the other side for about a minute or until they are lightly browned, and then they are done!
Serve hot with pure maple syrup.