AIP Gingerbread Pancakes Recipe
It is no secret that I love gingerbread! As soon as the first chill is in the air each autumn, that is when I start making every AIP gingerbread recipe imaginable.
And my AIP Gingerbread Pancakes recipe is my newest gingerbread recipe, and it is delicious!
It has all of the flavors that I adore with gingerbread but absolutely none of the inflammatory ingredients that are found in traditional gingerbread recipes.
Plus, it is completely vegan, which makes it not only allergy-friendly but also a great recipe for plant-based family or friends.
And be sure to check out my AIP Gingerbread Bars Recipe as well as my AIP Gingerbread Cookies Recipe for even more delicious and AIP-friendly gingerbread recipes!
Recipe Cooking Tips and Suggestions
If you are new to AIP cooking, this recipe might seem quite intimidating, and I completely understand.
However, I’m going to offer a few AIP cooking tips and suggestions to make sure your recipe turns out perfectly the first time you make it.
My biggest tip is that you cannot substitute any of the ingredients used in the recipe – especially the AIP-friendly flours. If you cannot find an ingredient, then it’s honestly best that you skip this recipe and make another one with ingredients that are available to you.
As for the flours, the best and most accurate way to measure them is by weight. Food scales can be quite inexpensive and are readily available online and in many stores.
However, if you don’t have a food scale, you’ll need to be precise in your measurements using a measuring cup. It’s best to stir the flours in their containers and then spoon the flours from their containers into the measuring cup.
Never dip the measuring cup into the flour because it will compact it, which will result in ruined pancakes.
Also, be sure to read the ingredients label of your unsweetened coconut milk and unsweetened applesauce. You want as few ingredients in each one as possible.
And while it might be tempting to buy a gingerbread spice blend, it is better to use the individual spices instead. Gingerbread spice blends are often loaded with additional sugar as well as non-AIP spices.
Also, if you cannot find alcohol-free vanilla extract, you can use the same amount of vanilla powder instead.
Other AIP Breakfast Recipes To Try
And if this AIP Gingerbread Pancakes Recipe has you hungry for more AIP breakfast recipes, then you are in luck!
From coconut cassava pancakes and apple cinnamon pancakes, all of your AIP pancake needs will be met.
And for your waffle cravings, you’ll find recipes for traditional waffles, “chocolate” waffles and even pumpkin spice waffles as well.
But for easy grab-and-go breakfast recipes, you’ll need to check out my cinnamon muffin recipe and my cinnamon raisin breakfast loaf recipe.
I even have recipes for Instant Pot breakfast porridge, AIP-friendly sausage as well as AIP-friendly smoothies! How great is that?
Just click this link to my AIP Breakfast Recipes page to find all of these recipes and more.
Enjoy all of the flavor of gingerbread but without any inflammatory ingredients when you make this AIP Gingerbread Pancakes Recipe.
- Combine all of the dry ingredients in a large bowl.
- Add the unsweetened coconut milk, unsweetened applesauce, apple cider vinegar and vanilla extract to the bowl and stir well to combine. If the batter is too thick, add additional unsweetened coconut milk, 1 Tablespoon (15 ml) at a time, until the batter is spoonable.
- Lightly grease a nonstick skillet with coconut oil and heat on the stove over medium heat.
- Scoop about 1/4 cup (120 ml) of batter into the skillet and spread into a pancake. Cook for 2 minutes on one side before carefully flipping and continuing to cook until the pancake is cooked through, about 2 additional minutes.
- Remove the pancake from the skillet and repeat until all of the batter is cooked.
- Serve the pancakes with optional maple syrup and sliced bananas.
All nutritional data are estimated and based on per serving amounts.
- Calories: 337
- Sugar: 9 g
- Fat: 4 g
- Carbohydrates: 72 g
- Fiber: 9 g
- Protein: 3 g