Vegan Gingerbread Pancakes ( Gluten Free )
Vegan Gingerbread Pancakes are perfect breakfast treat for Christmas and Holidays. Rich molasses, and earthy gingerbread cookie spices of ginger, cloves and cinnamon make these fluffy and moist pancakes super flavorful.
Servings: 6
Calories: 290kcal
Ingredients
- 2 cups flour - I used certified gluten free all purpose flour
- 1 cup Almond milk
- 2 Tablespoons Flaxseed meal + 2 Tablespoons water
- 1 Tablespoon baking powder
- ⅓ cup dark blackstrap molasses
- ¼ cup maple Syrup
- 2 Tablespoons melted coconut oil
- 1 Tablespoon pure vanilla extract
- 1 Tablespoon Gingerbread spice Mix See notes to make it at home
Instructions
- In a large mixing bowl, whisk together the flaxseed meal and water. Let it sit for couple minutes till you gather rest of the ingredients.
- Add all the wet ingredients, the milk, melted coconut oil, molasses, maple syrup and mix well to combine.
- Add the flour, baking powder, gingerbread spice mix to the bowl with the wet ingredients, and stir with a large spoon until combined.
- Let the mixture sit for 10 minutes till you heat the griddle.
- Heat a large griddle or pan over medium-high heat. Grease the pan or spray with oil.
- Pour about ¼ cup of the batter onto the griddle. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes.
- Repeat to make pancakes with all the remaining batter.
- Serve warm with maple syrup drizzled on top. Cranberry sauce and fresh berries are wonderful to serve along. Enjoy !
Notes
To make Gingerbread Spice Mix at home mix together spices in following proportions:
1 teaspoon ground ginger
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground allspice
⅛ teaspoon ground cloves For perfectly cooked pancakes, make sure the griddle or pan is evenly heated on low to medium heat. Neither cold nor scalding hot griddle or pan should be used. Allow the batter to sit for 10 minutes before making pancakes. The baking powder needs that time to react with the rest of the ingredients so your pancakes turn out fluffy and cooked through. Cook pancakes on low-medium heat only. High heat will cook them too fast and the inside will stay wet.
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground allspice
⅛ teaspoon ground cloves For perfectly cooked pancakes, make sure the griddle or pan is evenly heated on low to medium heat. Neither cold nor scalding hot griddle or pan should be used. Allow the batter to sit for 10 minutes before making pancakes. The baking powder needs that time to react with the rest of the ingredients so your pancakes turn out fluffy and cooked through. Cook pancakes on low-medium heat only. High heat will cook them too fast and the inside will stay wet.
Nutrition
Serving: 1g | Calories: 290kcal | Carbohydrates: 55g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Fiber: 2g | Sugar: 18g