Gluten-Free Gingerbread Pancakes

These Gluten-Free Gingerbread Pancakes taste just like a soft gingerbread cookie! They are grain-free and packed with warm spices and a hint of molasses, and are a perfect holiday breakfast.

Paleo Gingerbread Pancakes

The BEST Gluten-Free Gingerbread Pancakes

If you are looking for a soft, fluffy and chewy pancake for the holiday season, then you NEED these paleo gingerbread pancakes! They are so perfectly cozy, packed with warm gingerbread spices, and topped with a delicious homemade coconut whipped cream. If you’re feeling extra fancy and festive, then sprinkle some pomegranate seeds or dried cranberries over the top!

Paleo Gingerbread Pancakes

Why You’ll Love This Recipe

  • If you love soft and fluffy pancakes, THESE ARE IT.
  • They are the perfect pancake around Christmas time because they are so reminiscent of gingerbread cake.
  • I don’t even want to compare them to the crunchy cut out gingerbread cookies because these are SO much better! They are packed with warm spices and a hint of molasses, giving them so much amazing flavor.
  • They only require a few ingredients, and two types of flour that I’m willing to bet that you have on hand if you do a lot of gluten-free baking. You can find almond flour and tapioca flour at most grocery stores these days. You can also find them online at, which is where I get most of my gluten-free flours (I used their almond flour and tapioca flour in this recipe, you can use code: CANDACE for 20% off all of their products!)
  • They are topped with a delicious homemade coconut whipped cream that is SO easy to make, and it really sends them over the top (but this step is optional if you want to just opt for maple syrup)
  • They taste like an indulgence, but they are a much healthier option because they are paleo, which means they are grain-free and refined sugar-free.
Paleo Gingerbread Pancakes

What to serve with gingerbread pancakes

A Few Other Recipes to Make During the Holidays

Print Pin
2 from 1 vote

Gluten-Free Gingerbread Pancakes

Course Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12 pancakes


  • 1 1/2 cup almond flour
  • 1/2 cup tapioca flour (also called tapioca starch)
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp cinnamon
  • 1 tbsp coconut sugar
  • 2 eggs
  • 2 tbsp molasses
  • 1 tsp vanilla extract
  • 1/2 cup non-dairy milk
  • coconut oil (for frying in the skillet)
  • 1/2 cup pomegranate seeds (optional, for garnish)

Coconut Whipped Cream

  • 1 can full-fat coconut milk , refiegerated overnight
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla extract


  • In a medium mixing bowl, whisk together the almond flour, tapioca flour, baking soda, all of the spices, and coconut sugar.
  • Then add the eggs, molasses, vanilla, and milk and whisk until you have a smooth batter.
  • Heat a large skillet over medium heat, and add about a tablespoon of coconut oil. Let the oil melt, then spoon about a 1/4 cup of the batter (per pancake) into the skillet. The batter will be a bit thin, so pour slowly. The pancake will set once it hits the hot skillet.
  • Let it cook for about 2-3 minutes on the first side, and when bubbles start to form on the top, carefully flip with a spatula. Then let cook through for about another minute on the second side. Transfer pancakes to a plate and set aside, then repeat with the rest of the batter. Add more oil as needed.
  • To make the coconut whipped cream – Open the can of coconut milk, and use a spoon to scoop the cream off the top. The cream separates from the water when refrigerated. In a smaller bowl, combine the coconut cream, maple syrup, and vanilla. Use a hand mixer to beat the cream until it starts to thicken and turn into whipped cream. You can go for as long as you want depending on the desired thickness you want.
  • To serve – top the pancakes with the whipped cream (optional), pure maple syrup, and even pomegranate seeds to be extra festive!

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This post is sponsored by NOW Foods, I have been using their products for years and they are truly my go-to for so many pantry staples. All opinions are my own, thank you for supporting the brands that support The Wheatless Kitchen!

Did you love this recipe?
Leave a star rating in the comments below!


  1. 2 stars
    Great flavor but so runny that the batter is uncontrollable and runs all over the pan even if poured very slowly. Very difficult to get a round pancake with the usual golden brown color as shown above. Might try again and double the flours. But all in all, I think the recipe needs more perfecting.

    1. Hi Wendy, I really appreciate your feedback! I retested the recipe, and you’re right, the batter is a little thin. So I tweaked it a bit and added some more of each type of flour. It made the batter thicker and more manageable. A good tip for this recipe is to pour the batter into a measuring cup before cooking them. It will help to make them more round. Again, thank you for the feedback. I am glad I had the opportunity to retest this. If you make the pancakes again, I hope you would consider changing your rating of the recipe 🙂

2 from 1 vote

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