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Christmas Morning Gluten-Free Gingerbread Pancakes

A cozy gingerbread pancakes recipe designed for the holiday mornings, made with buckwheat flour and loaded with delicious spices.
Prep Time10 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: christmas, dairy-free, Gluten-Free

Equipment

  • blender

Ingredients

  • 3 organic eggs
  • 3 tbsp buckwheat flour
  • 1/2 ripe banana
  • 1 cup unsweetend almond milk
  • 1 tsp baking powder
  • 1 tsp cinnamon powder
  • 1 tsp all spice
  • 1/2 tsp clove powder
  • 1 tbsp coconut sugar
  • 1 tsp ginger powder
  • 2 oranges peeled cut into slices
  • 2 tbsp Greek yogurt to serve
  • 6 small pieces candied ginger to garnish
  • 1 tbsp Coconut Oil for frying

Instructions

  • Preheat the oven to 60C/140F.
  • Add the eggs, buckwheat flour, coconut sugar, banana, spices, baking soda into a blender and process to obtain a creamy batter. Add up to 1/4 cup almond milk if necessary (depends on the buckwheat flour)
  • Spray coconut oil into a non-stick skillet and heat.
  • Scoop the batter into little pancakes, using a large spoon.
  • Cook for 3 minutes over medium heat, until bubbles appear on top.
  • Flip over and cook 2 minutes more, the transfer into a bowl, and keep warm in the oven.
  • Continue the same with the rest of the batter.
  • In a small pot add the orange slices and 1/2 cup water and bring to boil.
  • Divide the pancakes into serving bowls, top with 1 tbsp Greek yogurt, add the orange compote, garnish with candied ginger pieces and sprinkle some cinnamon on top. Serve warm.