Gingerbread Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy gingerbread pancakes made with quinoa and almond flour, topped with berries, yogurt, and maple syrup. A warm, spiced winter breakfast that's naturally gluten-free and vegan.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 flax eggs
- 1 cup quinoa flour I like to toast mine
- ½ cup almond flour
- 2 tablespoons arrowroot starch
- 2 teaspoons baking powder
- 1 teaspoon ginger powder
- ½ teaspoon cinnamon
- ½ teaspoon vanilla extract
- ½ teaspoon sea salt
- 1 ¼ cup non-dairy milk
- 1 tablespoon melted coconut oil or other light flavored oil
- 1 - 2 tablespoons blackstrap molasses
- 1 tablespoon maple syrup
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 54mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 707mg
- Calcium
- 297mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 54MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.