Bust out your butter knives for this winter-ready, gluten-free shortstack. Inspired by holiday gingerbread cake, spices like clove, nutmeg, and ginger give your first meal of the day a delicious seasonal spin. To get a jump start on your morning, whisk the dry ingredients the night before so there’s even less to do by the time you make it to the kitchen.
Yield: 18 to 20 pancakes
Active Time: 10 minutes
Total Time: 25 minutes
⅓ cup water
5 tablespoons coconut oil, melted, plus more for cooking
1 tablespoon sugar free monkfruit syrup, plus more for serving
1 box Simple Mills Almond Flour Pancake and Waffle Mix
1 tablespoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon sea salt
Butter, for serving
Whipped coconut cream, for serving (optional)
Preheat oven to 200°F. Whisk eggs, water, coconut oil, and monkfruit syrup in a large bowl. Whisk in Simple Mills mix, spices, and salt.
Melt 1 teaspoon of coconut oil in a cast-iron skillet over medium heat. Pour 2 tablespoons of batter for each pancake and cook for 1 to 2 minutes; flip and cook 1 more minute, or until cooked through. Remove to a sheet pan and keep warm in the oven. Repeat with remaining batter, then plate pancakes and top with butter and maple syrup. Serve with a dollop of coconut cream (if using).
Recipe credit: Angela Gaines
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