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–+ servings
Tall stack of gingerbread pancakes topped with maple syrup, whipped cream, and gingerbread spices.

Gingerbread Oat Flour Pancakes

Jessica Stroup
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.
5 from 11 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast
Cuisine American
Servings 5 Servings
Calories 260 kcal

Ingredients
  

  • 2 cups oat flour or old fashioned oats
  • 1 ¼ cups oat milk or milk of choice
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 2 tablespoons blackstrap molasses
  • 2 eggs or 1 flax egg for a vegan recipe
  • 1 teaspoon vanilla
  • 1 ½ teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 1 teaspoon all spice
  • 1 teaspoon butter or coconut oil as needed to lightly grease your pan

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.
    2 cups oat flour, 2 teaspoons baking powder, ¼ teaspoon salt, 1 ½ teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon nutmeg, 1 teaspoon all spice
  • Stir in beaten eggs, oat milk, vanilla, and molasses.
    1 ¼ cups oat milk, 2 tablespoons blackstrap molasses, 1 teaspoon vanilla, 2 eggs
  • 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.
    1 teaspoon butter
  • Spoon about ½ cup of pancake batter onto your hot 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.
  • Top gingerbread pancakes with toppings of your choice and enjoy!

Video

Notes

HOW TO MAKE OAT FLOUR

Add 2 cups of old fashioned (rolled) oats to the blender and blend on high until blended into fine flour-like texture.

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.

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. 

Nutrition

Serving: 2pancakesCalories: 260kcalCarbohydrates: 39gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 66mgSodium: 350mgPotassium: 248mgFiber: 4gSugar: 5gVitamin A: 224IUVitamin C: 1mgCalcium: 227mgIron: 3mg
Keyword Christmas Breakfast and Brunch, Gingerbread Pancakes, gluten-free recipes, Oat Flour Pancakes
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Nutritional Disclaimer

The nutritional information provided here is approximate and calculated using an online nutritional calculator. We strive to give you accurate information, but many factors can cause this data to vary widely. For more information, please read our full Nutritional Disclaimer.