Recipe : Gingerbread, Coconut, Caramel Pancakes

Here’s another delicious, grain free, gluten free pancake recipe! These are high in protein, fiber and healthy fats, and they turned out super fluffy and moist! Topped with a caramel coconut tahini ganache, Pancake Sunday was complete!

Gingerbread Lucuma Grain Free Pancakes

Serves 1

Makes about 6, 3-inch pancakes

You will need:

Dry Ingredients:

  • 1/4 cup coconut flour
  • 1 tsp lucuma powder
  • 1 tsp maca powder
  • 1 tsp ginger
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/4 tsp baking powder
  • optional: 1/2 tsp sweetener of choice

Wet Ingredients:

  • 1/2 cup 100% egg whites (from the carton)
  • 1/4 cup + 1 tbsp milk of choice
  • 1 egg


  • Heat a pan over medium and melt a little coconut oil to coat the bottom.
  • Whisk together the dry ingredients in a medium sized mixing bowl, then whisk in the wet ingredients.
  • Continue to whisk until the clumps are gone and the batter is smooth, but thick and only slightly pourable.
  • Turn down the heat slightly to medium low.
  • For each pancake, pour a little under 1/4 cup of the batter onto the pan until it forms a circle.
  • Let cook until bubbles form on the top, then flip and cook until both sides are nicely browned.
  • To achieve the fluff-factor, DO NOT press down the pancakes after flipping them.
  • Repeat with the rest of the batter until it’s gone!

For the Caramel Coconut Tahini Ganache:

  • 1 tsp lucuma powder
  • 1/2 tbsp melted coconut butter
  • 1/2 tbsp tahini
  • Combine all ingredients in a small bowl and stir until it reaches a smooth, pourable consistency. If it is too thick, add a tiny drizzle of warm water, stirring constantly, until it becomes pourable.