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Recipes | 28 by Sam Wood
founder, IQS
 

Gingerbread Christmas Pancakes

By Georgia Bellas

Gingerbread Christmas Pancakes
Photo by: Ella Martin
  • 4 servings
  • Prep - 10 mins
    Cooking - 15 mins
  • Total - 25 mins
Gingerbread Christmas Pancakes
Photo by: Ella Martin

The perfect way to wake up this Christmas! Get the family around the tree and munch on these deliciously spiced pancakes – gluten-free and full of flavour!  

Servings: 4
Preparation: 10 mins
Cooking: 15 mins

Ingredients

  • 2 eggs.
  • 1 cup milk of your choice.
  • 1 cup buckwheat flour.
  • 1 cup almond meal.
  • 1 teaspoon baking powder.
  • 1 teaspoon cinnamon, ground.
  • 2 teaspoons ginger, ground.
  • 1/4 teaspoon nutmeg, ground.
  • Butter or coconut oil, for frying.

To Serve

  • 1 teaspoon rice malt syrup.
  • 1 cup strawberries, fresh, sliced.
  • Full-fat plain or Greek yoghurt.

Directions

1. Place eggs and milk into a large mixing bowl and whisk until well-combined.

2. Add almond meal, buckwheat flour, baking powder and spices into the bowl and stir until you form a thick, but smooth batter. You can add a dash of milk here if you find the mixture too much like a paste.

3. Heat a large frypan over a medium heat. Grease the pan with a little butter or coconut oil and dollop in ¼ cup of mixture per pancake. The mixture will spread out on it’s own. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook the other side for a further minute.

4. Place pancakes onto an ovenproof dish and place into an oven on 140°C/275°F/Gas Mark 1 to stay warm while you cook the remaining pancakes. This mixture will make 12 small pancakes or 8 larger ones.

5. Serve pancakes with fresh strawberries, a drizzle of rice malt syrup and a dollop of yoghurt to serve. Sprinkle with a little cinnamon for some extra Christmas flavour!.


Note

Dairy-Free Option: Replace yoghurt with coconut yoghurt.

The perfect way to wake up this Christmas! Get the family around the tree and munch on these deliciously spiced pancakes – gluten-free and full of flavour!

Ingredients

  • 2 eggs.
  • 1 cup milk of your choice.
  • 1 cup buckwheat flour.
  • 1 cup almond meal.
  • 1 teaspoon baking powder.
  • 1 teaspoon cinnamon, ground.
  • 2 teaspoons ginger, ground.
  • 1/4 teaspoon nutmeg, ground.
  • Butter or coconut oil, for frying.

To Serve

  • 1 teaspoon rice malt syrup.
  • 1 cup strawberries, fresh, sliced.
  • Full-fat plain or Greek yoghurt.

Directions

1. Place eggs and milk into a large mixing bowl and whisk until well-combined.

2. Add almond meal, buckwheat flour, baking powder and spices into the bowl and stir until you form a thick, but smooth batter. You can add a dash of milk here if you find the mixture too much like a paste.

3. Heat a large frypan over a medium heat. Grease the pan with a little butter or coconut oil and dollop in ¼ cup of mixture per pancake. The mixture will spread out on it’s own. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook the other side for a further minute.

4. Place pancakes onto an ovenproof dish and place into an oven on 140°C/275°F/Gas Mark 1 to stay warm while you cook the remaining pancakes. This mixture will make 12 small pancakes or 8 larger ones.

5. Serve pancakes with fresh strawberries, a drizzle of rice malt syrup and a dollop of yoghurt to serve. Sprinkle with a little cinnamon for some extra Christmas flavour!.

Note

Dairy-Free Option: Replace yoghurt with coconut yoghurt.