Pumpkin Gingerbread Pancakes
Gingerbread pancakes made with pumpkin puree, whole grain oats, and molasses. Gluten-free, dairy-free and refined sugar-free!
Well, hello there! Long time, no talk. I hope you all had a nice holiday weekend.
Mine turned out better than I could’ve hoped for. We took a couple of days to go sightseeing with our family that was in town for the week. First went to Santa Cruz to stroll along the boardwalk and then the next day we drove to Point Reyes. We had so much fun together. Both places were beautiful and I’m going to try to put together a post of our time there soon!
But first, I wanted to share these Pumpkin Gingerbread Pancakes in hopes that they’ll get you in the holiday spirit. :)
Some of you might remember these Buckwheat Gingerbread Pancakes that I shared a few years ago. I love that recipe but I know buckwheat flour might be hard for some people to come by and I’m also kind of obsessed with blender pancakes right now so I thought I would convert my Gluten-free Pumpkin Pie Pancakes into a gingerbread version.
The ingredient list is almost identical to those but with the addition of molasses and a few spices like nutmeg and cloves. And again, all you have to do to make them is combine everything in a blender, blend until smooth and then the batter is ready to pour in the pan.
The texture of these is slightly lighter than the pumpkin pancakes, which I personally prefer. And they have a rich gingerbread flavor that will instantly put you in the mood for the holidays.
All you need is a little Mariah Carey, some soft and fuzzy pajamas, and a stack of these babies, and you’re ready to go!
Pumpkin Gingerbread Pancakes
Yield: 4 pancakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 1/2 cup pumpkin puree*
- 2 tablespoons molasses
- 2 tablespoons unsweetened vanilla almond milk
- 1 tablespoon vanilla extract
- 1 tablespoon pure maple syrup
- 2 pasture-raised eggs
- 1 and 1/4 cup rolled oats
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 tablespoons melted coconut oil
Starting with wet ingredients first, place everything in a blender and blend until smooth, for about 15 seconds.
Allow the batter to sit for about 5 minutes while you warm a greased skillet over low heat. This allows the batter to thicken some for fluffier pancakes.
Pour a small amount of the batter into the skillet and cook for 2-3 minutes, or until bubbles form around the edges of the pancake. Flip it on the opposite side and continue to cook for another 2 minutes. Repeat this step until all of the batter is gone.
Serve warm with pure maple syrup and enjoy!
*I recommend using BPA-free canned pumpkin puree, if possible. I like Farmers Market brand. If you use Libby’s then you may need to add more liquid (about 1/4 cup almond milk total) as it tends to be drier than the Farmers Market brand.
**Be sure to use certified gluten-free oats if cooking for those with allergies
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
ALSO! If you’re interested in this recipe in muffin form, be sure to check out these Pumpkin Gingerbread Blender Muffins that I created for Oh My Veggies!