Fluffy Gluten Free Gingerbread Pancakes
These fluffy gluten free gingerbread pancakes are delightfully airy, sweet and cocunutey (i know it’s not a word but i like it). They are also light, cute and delicious and full of all the yummy flavours you would expect in gingerbread (minus the calories – you know the treacle and golden syrup). They just remind me of Autumn! I make these pancakes fairly small because I find that they hold better. The tapioca flour really helps with that! Today my post is slightly long and i have really gone off all over the place. Firstly I have explained the sudden change in direction with our recipes and content. If you follow me on social media, you may already know a little about that. Then I move onto our year in food (It’s not good guys!) and somehow I ended up at the Oxford Comma. Hmm..
I know that this recipe is a little different to the recipes you are used to seeing on Tiffin And Tea. I mean you kinda got used to seeing recipes like this Triple Chocolate Cookie in a skillet/cast iron pan. Now here I am, talking about gluten free pancakes. Talk about a change in direction! By the way, i’m also going to be talking abut vegan pancakes, banana pancakes, oat pancakes and smoothie pancakes soon so buckle up! So these fluffy gluten free gingerbread pancakes are just the beginning my friends!
Just to let you know, I am not jumping onto any bandwagons. I think I expressed an interest in going gluten free about 2 to 3 months ago. I tried it for a couple of weeks and noticed a difference in my energy levels. As some of you are aware, I recently went to see a Hakim (Doctor) who specialises in Complimentary and Alternative medicine. It was at this appointment that I became aware of some health issues. I was already aware that something was off but I didnt know what was going on.
Anyhow one of the things that I was advised to do, was to cut down on my gluten/wheat intake. Trust me, some of the things I have been asked to do have been a real struggle, so anything that is remotely exciting like these fluffy gluten free gingerbread pancakes, make me reallllly weirdly happy. By the way, this post is not sponsored by Clarks!
Last year I talked about how we wanted to change our diets and to be honest, it was a challenging year. There were things going on that were difficult to deal with but mixed in with that were health issues and bouts of anxiety that were so extreme that I couldn’t really focus on eating well. The intention was there but the execution was not. In fact i was very erratic with my eating. We had days of healthy eating and months of unhealthy bingeing. (Covers face in shame). Yes the reality is not always pretty. I can’t photoshop or insta filter what my year in food really looked like and I don’t think I should. However from now on, I suppose it is all about reclaiming my health and getting back to the best version of me. Any support would be great!!
So yesterday I was reading about the ‘oxford comma’, which by the way, is a comma I have not been using. Naughty girl. It’s funny how writing has evolved. I remember a time when you could only write on the internet or for newspapers if you wrote really well and knew long words. With the upsurge of blogs and even online news, anyone can take to the internet and claim their corner. Anyone can build an audience as long as they have an interest and a will to write.
Maybe I am doing that really annoying thing of over generalising but nowadays, I am not convinced that the majority of people care about reading a perfectly written article. Also what is that exactly? Is it an ability to dissect a topic? Is it the ability to analyse any area in a perfectly poetic sentence, Is it an ability to bring things to life, Is it an ability to engage? I don’t really know. I think it depends on the reader. In my view, there is an audience for every writer. By the way, I do think it is a real shame that not all of us (myself included) have a grasp of grammar and contractions and connectives and the like. It feels like we are losing the english language which can be rhythmically beautiful. All this coming from a person who isn’t great at writing! Talk about going off on a tangent.
- 55g coconut flour
- 55g tapioca flour
- 1/2 tsp ground all spice
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- Pinch of fine sea salt/pink himalayan salt
- 1/s tsp baking powder (Gluten free variety)
- 1/2 tsp bicarbonate of soda
- 3 large eggs
- 180g coconut milk
- 1-2 tbsp Honey
- 1 tsp vanilla extract
- 1 tbsp Butter or Coconut Oil
- Maple Syrup (To Serve)
- In a large bowl combine the coconut flour and tapioca, all spice, ginger, cinnamon, nutmeg, cloves, salt, baking powder and bicarbonate of soda. Use a metal whisk to combine.
- In a smaller separate bowl, combine the eggs, milk, honey and vanilla and whisk.
- Combine both mixtures and whisk together.
- Heat a large non stick frying pan over a medium heat and add butter or coconut oil.
- Spoon in 2 tbsp of the batter into the pan. (Do a few at a time).
- Cook for 2-3 minutes, then flip and cook for another 2 minutes until the pancakes are cooked all the way through. Repeat with remaining batter.
- Serve with maple syrup!
You may need to add more coconut milk, depending on the brand of flours used.
*Based on per pancake out of a batch of 20.