Healthy Gingerbread Pancakes

A stack of gingerbread pancakes on the table with a fork to the side.

5 from 1 vote

These healthier Gingerbread Pancakes make great breakfast for the holidays or any time you have a craving. They're easy to make, low in calories, and gluten-free too! Made with 10 basic ingredients, these pancakes are great for meal prepping for your winter meals.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: pancakes

Calories: 131kcal

Author: Megan Olson

Ingredients

6 Egg Whites
⅓ cup Molasses
3 cups Buttermilk or milk of choice - see substitutions section
3 cups Gluten Free Oat Flour
1 tablespoon Baking Powder
¾ teaspoon Baking Soda
1 teaspoon Salt
2 teaspoons Ginger
2 teaspoons Cinnamon
¼ teaspoon Nutmeg
½ teaspoon Allspice
Optional: powdered sugar for dusting

US Customary - Metric

Instructions

In a small bowl, stir molasses and milk together. In a large mixing bowl, combine the oat flour, baking powder, baking soda, ginger, cinnamon, nutmeg and allspice combining well and breaking up any clumps.
In a third bowl, beat the egg whites 5 minutes until soft white peaks form.
Make a well in the dry ingredients then add the molasses and milk spooning batter from the sides into the liquid to combine. Once the batter is combined, gently fold fluffy egg whites into the batter (do not over mix).
Heat an electric griddle. Add 1/4 cup of the batter to the griddle to form 1 pancake. Repeat for the remaining batter.
Cook 4-5 minutes until bubbles begin to appear and edges are set. Flip pancakes, cook another 2-3 minutes until cooked through.
Remove from the griddle and place on a wire rack to cool slightly before serving.

Video

Notes

Use a griddle! Using a pan on the stovetop always was a recipe for pancakes sticking and falling apart. With an electric griddle, you don't have to worry about sticking or falling apart. Here is the electric griddle I have.
Measure the flour properly. During baking, measuring the flour correctly is essential. Avoid scooping it which may lead to too much flour in your pancakes. Check out all my tips on measuring flour for baking.
Do not substitute the egg whites with whole eggs. The egg whites are literally what give make these pancakes so fluffy. Substituting with whole eggs will not yield the same fluffiness due to the fat content.

Nutrition