Warmly spiced gingerbread pancakes are perfect for a healthy Christmas morning breakfast. Made with whole oats and no flour, these easy gluten-free pancakes are light and fluffy and full of flavor!
With the warming flavors of ginger, clove, and allspice, these oatmeal pancakes with no flour deliver a taste of Christmas in mere minutes.
Oat flour pancakes are a great way to enjoy oats in a different way. Made with whole grain oats and warming spices plus fresh ginger, these oat flour gingerbread pancakes take the basic recipe up a notch. They are a great recipe for Christmas brunch or breakfast.
How to make gingerbread pancakes
These pancakes are made in two parts.
First, make the oat flour base. You can make oat flour in any blender. I like to use my Nutri-Bullet. You’ll need 2 cups of oat flour.
Simply grind whole oats until they reach a flour-like consistency. It takes seconds. To get 2 cups, start with about 2 ½ cups whole oats.
I generally get about ¾ cup oat flour per cup rolled oats.
Transfer the oats to a medium bowl and whisk in the other dry ingredients.
Next, blend the wet ingredients.
How to make fluffy oat pancakes?
The secret to making these pancakes light and fluffy is simple. It’s just a little time and baking powder. Let the batter sit for a few minutes to allow the baking powder to add airiness.
And only flip them once. Flipping back and forth will toughen the pancakes. And there’s no way to fix that once they harden.
How to keep pancakes warm
To keep the cooked pancakes warm, place on a heat-safe plate in a 175ºF oven until ready to serve.
A warm plate will also help. But I know that’s taking it a bit far for the typical breakfast. But the first tip will help if you’re making a big breakfast and want everyone to be able to enjoy warm pancakes.
How do you serve your pancakes?
You can serve these pancakes solo or with your favorite toppings. I like butter and maple syrup or powdered sugar.
For a dessert, you can top them with whipped cream – coconut whipped cream to keep the recipe vegan. A lemony glaze or orange jam would also go well with this recipe. But that’s a little fancy.
I recommend making and eating these pancakes immediately. You can refrigerate the batter a day ahead but they are best served freshly cooked.
Grab the recipe below. And be sure to check these other
Out of the box oat recipes
Gingerbread Oatmeal Pancakes
- 2 cups oat flour (ground from whole oats)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon gingerbread spice mix (or 1 t cinnamon, ½ teaspoon ground allspice, ginger, cloves & nutmeg)
- ¾ cup unsweetened applesauce
- ½ cup maple syrup
- ¼ cup molasses
- 2 tablespoon avocado oil (or any neutral tasting oil)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ½ inch peeled and chopped fresh ginger
- extra oil or butter for the griddle
- Whisk the oat flour, baking powder, baking soda, gingerbread spice in a mixing bowl.
- Add the applesauce, maple syrup, molasses, lemon juice, vanilla extract, oil, and chopped fresh ginger to a blender. Puree until smooth. Add puree to the dry ingredients and mix just until combined. Let sit 15 minutes.
- Heat a griddle or large skillet over medium heat - until small drops of water sizzle and evaporate within a few seconds. Brush the hot skillet with oil or vegan butter to coat.
- Drop two tablespoons of batter onto the griddle for each pancake. Cook pancakes - 3 at a time- in the hot pan until small bubbles form on the top. Flip once. The pancakes should be golden brown. Serve with butter, whipped cream, powdered sugar, or maple syrup, if desired.