Gingerbread Oat Flour Pancakes

Generously spiced gingerbread oat flour pancakes are the perfect way to kick off the Holiday season! Packed with all the holiday flavors and ready in just minutes; these gingerbread pancakes are a favorite family tradition. 

Fluffy gluten-free oat flour pancakes piled high and topped with maple syrup is a dairy-free, gluten-free, easily made vegan treat that my family has come to expect during November and December. This heart-healthy whole-grain pancake recipe is made without milk, bananas, or traditional flour and is perfect for breakfast or meal prepped for the week ahead. If you need more protein in with your breakfast, try this delicious and easy proffee (protein coffee) recipe.

One of my favorite things about the holidays is more time with family and the traditions we share. Christmas music on, a stack of fluffy gingerbread pancakes, and Christmas crafts with the kids have to be some of my favorite holiday traditions. Well, that and sipping oat milk hot chocolate by the Christmas tree as we wind down for the night. 

I also highly recommend making these whole wheat gingerbread muffins this holiday season. These muffins are one of my favorites and get two thumbs up from my kiddos. 

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HOW TO MAKE YOUR OWN OAT FLOUR

Oat flour is a nutrient-packed whole grain flour that is naturally gluten-free. Easily made in minutes by adding your old-fashioned oats (not quick oats or steel cut) to a blender or food processor then, blending until the oats have turned into a fine flour. Making your oat flour is quick and easy, not to mention much cheaper than buying it at the store.  

Depending on the size of your blender, add 2-3 cups of oat to the blender and blend on high until blended into fine flour-like texture. 

HOW TO STORE OAT FLOUR

Homemade oat flour can be stored in an airtight container in a cool, dry place for up to 3 months or frozen for up to 6 months. 

OAT FLOUR PANCAKE INGREDIENTS

Oat Flour - All-purpose or almond flour will work too. 

Oat Milk - Or any milk of your preference

Eggs- For a vegan recipe,1 flax or chia egg can be used. For a low-fat recipe, 4 eggs whites can be substituted.

Baking Powder- For fluffy pancakes, it's best to use fresh baking powder. 

Gingerbread Spices - Ground cinnamon, ground ginger, ground nutmeg, and allspice. I find cloves to be a bit overwhelming in this pancake recipe, so I’ve opted to leave them out. If you're a big fan of cloves I suggest starting with ½ teaspoon and adjusting to your desired taste. 

Vanilla - Vanilla is optional, but recommended. 

Blackstrap Molasses- For the best gingerbread pancakes, use good quality liquid molasses. 

Salt

RECIPE INSTRUCTIONS

Preheat your griddle to 325 degrees Fahrenheit or place your skillet on the stovetop at medium heat.

Add dry ingredients to a medium-sized mixing bowl.

Stir in beaten eggs, oat milk, vanilla, and molasses.

Combine all ingredients, but do not over mix. If your pancake batter is to thick add 2 tablespoons of oat milk.

Add butter or coconut oil to your hot griddle or skillet.

Spoon ½ cup of pancake batter onto your cooking surface. Cook for a couple of minutes until pancake edges start to brown and a few bubbles appear.

Flip your pancakes carefully for another couple of minutes until the bottom is browned and cooked through. 

Continue cooking until all the batter is used up. This recipe yields about 10medium-sized pancakes. 

SUBSTITUTIONS

Milk - Replace the oat milk with any milk of your choice - Regular dairy milk, almond milk, coconut milk, and soy milk all work well. Be sure to keep the wet to dry ingredient ratio the same.

Vegan - For a vegan pancake, one flax or chia egg can be used.

Low-Fat - 4 egg whites can be used in place of the 2 whole eggs.

Gluten-Free - Oats are naturally gluten-free, but may be processed in a facility that processes other grains containing gluten. Look for a gluten-free label when buying oats to ensure they are truly GF.

GINGERBREAD PANCAKE TOPPINGS

• Butter
• Maple syrup
• Whipped cream
• Coconut whipped cream
• Homemade cinnamon whipped cream
• Honey
• Chocolate toffee bits
• Warm caramel apple pancake topping

If you’re looking for a last-minute recipe for your holiday party, consider whipping up a batch of the salted chocolate espresso nut clusters. Not only are they incredibly delicious, but super quick and easy to make. 

HOW TO STORE AFTER COOKING

Allow pancakes to cool, then place them in an airtight container or zip-top bag and refrigerate for up to 5 days or in the freezer for up to 3 months. 

HOW TO REHEAT PANCAKES

Remove the pancake from the refrigerator and place it on a microwave-safe plate. Microwave in 15-second intervals until heated through. I recommend reheating only 1-2 pancakes at a time. 

To reheat pancakes on the stovetop, place your pancakes in a skillet and reheat over medium-low heat until warmed through.

HOW TO REHEAT FROZEN PANCAKES

Remove the pancake from the freezer and place it on a microwave-safe plate. Microwave in 20-second intervals until heated through. I recommend reheating only 1-2 pancakes at a time. 

To reheat frozen pancakes on the stovetop, remove your pancake from the freezer and allow it to defrost on the countertop. Then place your pancakes in a skillet and reheat over medium-low heat until warmed through. 

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