Paleo Gingerbread Pancakes Recipe (with Video)

1. In a large mixing bowl, whisk together the coconut flour, arrowroot, ginger, cinnamon, baking soda, salt, cloves and nutmeg.
2. In a medium mixing bowl, whisk the eggs, coconut milk, molasses, maple syrup and vinegar or lemon juice.
3. Pour the wet ingredients into the dry ingredients and whisk until well-blended (there should be very few lumps). The batter will be thick.
4. Let the batter rest for 10 minutes.
5. Heat the oven to 200°.
6. When the batter has 4-5 minutes of resting time left, place a skillet or griddle over medium heat. Once warm, grease the skillet/griddle.
7. Pour about 2-3 tablespoons of batter onto the pan and use the back of the spoon to help shape the batter into a round, even circle. Let the pancakes cook for about 3-4 minutes per side, until bubbles start forming around the edges. Carefully flip and cook for about another 3-4 minutes.
8. When they're ready, transfer the pancakes to a baking sheet and place in the oven to keep warm while you make the next batch.
9. Re-grease the pan and continue until you've used all the batter. Serve with ghee or grass-fed butter and real maple syrup. These are also great topped with dairy-free/Paleo yogurt. Or you could even have them for dessert topped with vanilla ice cream and maple syrup!