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Baked Gingerbread Pancakes

Brunch is so fun to entertain on a Sunday, but making pancakes for a crowd can be challenging but with this recipe comes together as fast as a smoothie and comes out of the oven all at once so that everyone can eat at the same time. Full of delightful spices that also improve digestion, these pancakes provide a nice nutritional balance of slow-burning carbs, healthy fats and protein.



Baked Gingerbread Pancakes

  • 1 tablespoon avocado oil, for greasing the dish
  • 5 large eggs
  • ¼ cup unsweetened non-dairy milk
  • ½ cup unsweetened nut or seed butter
  • 1 cup unsweetened applesauce
  • ¼ teaspoon pure monk fruit extract
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ to 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg or allspice
  • ¼ teaspoon ground turmeric (optional for colour)
  • Pinch of unrefined pink salt
  • ½ cup raw almond, hazelnut or sunflower seed flour


  1. Preheat the oven to 400°F. Line a 13- × 9-inch glass baking dish with unbleached parchment paper. Spread the avocado oil evenly across the paper.
  2. Combine the eggs, milk, nut butter, applesauce, monk fruit, baking powder, cinnamon, ginger, nutmeg, turmeric (if using) and salt in a blender. Blend until well mixed. Add the nut or seed flour and blend again to combine.
  3. Pour the batter into the prepared baking dish. Shake to evenly disperse the batter around the dish.
  4. Bake for 26 minutes until the top is dry and slightly golden on the edges. Let cool, then cut into 6 to 8 pieces.
  5. To serve, top each slice of pancake with your go-to toppings such as fruit, maple syrup, whipping cream. Enjoy! 
  6. Store the pancakes in an airtight container in the refrigerator for up to 4 days. They freeze well for up to 1 month and refresh nicely when toasted.

Excerpted from Becoming Sugar-Free: How to break up with inflammatory sugars and embrace a naturally sweet life by Julie Daniluk. Copyright © 2021 Julie Daniluk Consulting Inc. Photography ©2021 Alan Smith, with Julie Daniluk, Bethany Bierema and Nat Caron. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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