Paleo Gingerbread “Blender” Pancakes with Cranberry Sauce
It is a special time of year when we celebrate the holidays. The streets are covered with sparkling lights, the houses have Christmas trees peeking out windows and it is a great excuse to fill our bellies with treats! Oh how I love Christmas time! I am pretty sad that our Christmas tree will be coming down this month! Let’s keep the holiday season alive with one more delicious Christmas Recipe! I have for you Paleo Gingerbread “Blender” Pancakes made with Homemade Cranberry Sauce. These are gluten free, paleo and dairy free.
The batter is super easy to make! Just throw the ingredients into the blender and let it do most of the work! Plus, the cranberry sauce practically makes itself. Just add cranberries, maple syrup and water to a saucepan and let it simmer. Yup…easy! I suggest you put the cranberries sauce to simmer first and it will be ready before your pancakes!
Covering your pancakes with a lid while cooking will make it a whole lot easier to flip. It helps the top steam through so your pancakes do not splatter. Trust me on this! It really works!
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For more delicious recipes check out:
Gluten Free Chocolate Chip Pancakes
Restorative Banana Ginger Green Smoothie
Paleo Gingerbread Blender Pancakes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
I have for you Paleo Gingerbread “Blender” Pancakes made with Homemade Cranberry Sauce. These are gluten free, paleo and dairy free.
Ingredients
- 5 large eggs
- 1 cup almond milk
- 1 ripe banana
- 1 Tablespoon molasses
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar
- 1/4 cup coconut flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon cloves
- 1 teaspoon baking soda
- 1/4 tsp coconut oil for pan
Instructions
- Add all ingredients to the blender except the coconut oil. Blend until smooth, about 30 seconds.
- Heat a medium skillet to low heat and add coconut oil.
- Pour batter into skillet, 1/4 cup at a time. Cover skillet with a glass lid and heat until you see bubbles on the top. Gently flip over and heat until pancake is cooked through.
- Repeat with remaining batter.
Notes
Nutritional data below includes 2 tablespoons of cranberry sauce per serving.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Breakfast
Cranberry Sauce
- Total Time: 18 minutes
Ingredients
- 2 cups fresh/frozen cranberries
- 2/3 cup agave or maple syrup
- 1/2 cup water
Instructions
- Add all ingredients to a small saucepan and bring to a simmer. Lightly simmer until mixture has thickened. About 10 minutes.
- With a fork, mash 1/2 of the cranberries. Simmer another 5 minutes.
- Serve 1-2 tablespoons of cranberry sauce on top of gingerbread pancakes per person.
- Prep Time: 3 mins
- Cook Time: 15 mins
- Category: Breakfast
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Kp says
Seriously so yummy. Have made twice now and am a zed every time
★★★★★
Ester Perez says
So glad you like them! 🙂 Xoxo, Ester
Albert Nesmith says
Gingerbread pancakes? Who would say “no” to that?
Ester Perez says
Thanks Albert! I hope you like them! We sure do! 🙂 Warmly, Ester
Doug says
Hey Esther! Great recipe. It worked out great for me. Making batter in the blender is the best.
★★★★★
Ester Perez says
Hi Doug! So glad you liked the recipe and sharing your success!!! I love simple recipes too! Warmly, Ester