Buckwheat Gingerbread Pancakes

Stole a pancake my heart. Well, these ones sure did. You guys have to try this easy recipe. I call it breakfast with benefits: the deliciousness of holiday flavors like ginger, cinnamon, molasses & nutmeg without any of the dairy, gluten or GMO’s of instant pancakes. They are nutrient-dense thanks to the fact they’re made with buckwheat flour. It’s one of the most affordable naturally gluten-free flours in existence, and it also has a naturally darker color, which lends itself perfectly for this “gingery effect” we’re trying to accomplish. I kid you not, I think it’s already been decided that we’re having stacks of these on Christmas morning. Oh yes!

I am in love with these. That said, my love for pancakes runs, oh well, deeeep! They’ve been a part of my weekend ever since I can remember. They’re like a family member, for real. The loyal, annoying, reliable kind that just won’t go away. And you don’t want them to, because you’d miss them. Except there’s nothing annoying about these pancakes. Nothing.

What can you expect from this recipe? A thinner, yet pillowy-soft stack with a whole new flavor spin. Now, am hoping it’s not too early for gingerbread. After all, I’ve been seeing Christmas displays since late September/early October. Now that’s way too early, even for this holiday-crazy gal. I like to enjoy my pumpkins, ghouls & hay rides- thank you very much. But after turkey time, I can’t wait to get my Christmas on.

The kids and I put up our Christmas tree already & it’s got all these cute plaid teddy bears from Pottery Barnes as well as snowmen, reindeers & silver stars. They’re wildly excited about Christmas morning and I am just wondering how we’ll make it until then. They’re counting sleeps, stockings are up, they’ve got their advent calendars ready to go & their letters to Santa have been mailed. And personally, I always feel like am cruising, until Christmas Eve actually hits. Does that ever happen to you guys? Either I find stuff to do, or I realize I haven’t crossed certain things off my list.

I think that after becoming a mama, am TWICE as excited for Christmas. I get to experience it all through their giddy wide-eye grins & share in their excitement. Thank you, kids, for bringing back ALL the feels! Thank you for letting me experience Christmas with a renewed heart. You swapped it right about when it became jaded.

Now let’s make pancakes, OK?

Servings: 8-10 pancakes
Time: 20 mins
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Ingredients

Dry Ingredients

1 + 1/3 cup of buckwheat flour
1 + 1/4 tsp baking powder
1 + 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1 tbsp of coconut sugar or dark brown sugar

Wet Ingredients

1 tsp of pure vanilla extract
1 heaping tbsp of molasses (they come in liquid form, I used Crosby’s)
1 +1/4 cup unsweetened almond milk
3 tbsp of melted coconut oil
1 large egg
1 tbsp of unsweetened applesauce

Instructions

In a large bowl, mix all the dry ingredients together and give them a good whisk.
In a separate bowl, mix all the wet ingredients & give them a good whisk.
Slowly incorporate (while whisking) the wet ingredients into the dry ingredient bowl.
Allow the batter to sit for at least 10 mins, this makes for the softest pancakes.
Turn on your pancake pan or skillet to medium-high heat. I dab a paper towel in some additional coconut oil & grease the surface.
Pour about 1.5 tablespoons of batter per pancake. When bubbles start appearing, it’s time to flip it to the other side.
Enjoy them with pure maple syrup & warm coffee!

Topping Ideas