Gluten-Free Gingerbread Pancakes with Vegan Molasses Yogurt (Allergy-Free)
Ready for a delicious holiday breakfast recipe that will bring all the Christmas cheer? Here's a stack of soft & fluffy Gluten-Free Gingerbread Pancakes with Vegan Molasses Yogurt! A top-8 allergy-free recipe that even gets Santa's seal of approval!
- Cook Time: 10 mins
- Total Time: 10 mins
- Yield: 2 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- Pancake Batter:
- 1/2 Cup Gluten-Free All Purpose Flour
- 1/2 Cup Buckwheat Flour
- 1/2 Cup Unsweetened Applesauce
- 1/2 Cup Water
- 1 TB Molasses
- 1 Tsp Baking Powder
- 1 Tsp Ground Ginger
- 1 Tsp Cinnamon
- 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1/2 Tsp Ground Nutmeg
- 1/4 Tsp Ground Cloves
- 1/4 Tsp Allspice
- Molasses Yogurt Sauce:
- 1/2 Cup Unsweetened Vanilla Coconut Yogurt
- 1 TB Molasses
- 1/2 Tsp Ground Ginger
- 1/2 Tsp Cinnamon
Instructions
- In a mixing bowl, combine all pancake batter ingredients and mix well to combine.
- Heat a non-stick greased skillet over medium high heat on the stove.
- Once the pan is hot, drop about 1/4 cup of the batter down, cook for 3-4 minutes, flip and let cook another 2-3 minutes.
- Repeat process for the rest of the batter (you can make the pancakes whatever size you desire).
- For the yogurt sauce, simple mix together all the ingredients in a bowl.
- Serve the pancakes with the molasses yogurt spooned over the stacks!
Nutrition
- Serving Size: 3-4