Much like the father in My Big Fat Greek Wedding, my in-laws are able to trace anything and everything back to Armenian roots. So I found it hilarious to read that gingerbread is thought to have originated in Europe by an Armenian monk. All these years I was mentally giving credit to Germany every time I’d bite into a gingerbread cookie, when really rightful credit goes to Armenia.
Tender and spiced, these gingerbread pancakes are a huge hit at my house on Christmas morning, the perfect thing to eat when you want to feel festive and happy. It’s a bonus that the recipe contains zero grains and zero cane sugar.
1 cup blanched almond flour
1 tablespoon coconut flour
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon Ground Cloves
1 teaspoon baking soda
pinch of sea salt
¼ teaspoon Liquid Stevia
½ cup coconut milk, full fat
1 teaspoon vanilla extract
2 tablespoons molasses
In a medium bowl combine the almond flour, coconut flour, spices, baking soda and salt.
In another bowl beat the eggs, add the stevia, coconut milk, vanilla extract and molasses. Add the egg mixture all at once to the flour mixture. Stir just until moistened.
Cook the batter on a preheated, greased pancake griddle until browned on both sides. Serve warm with pure maple syrup and Apple Pie Topping. Enjoy!
Here's the quick and easy recipe for Apple Pie Topping!