These soft and fluffy one bowl Vegan Gingerbread Pancakes are perfect for special holiday breakfast. Rich in flavors and so festive, these are melt in mouth deliciousness. A must make for Christmas morning!
It is a no brainer that these gingerbread pancakes are my favorite because gingerbread cake is my favorite along with my gingerbread truffles.
Nothing beats ginger cookies though. Therefore, everything gingerbread spices are my favorite because…. it’s the season.
It is true that cooking is a fun family event during festivals and holidays so I usually involve my girls into it. This time, my older daughter whipped up the batter and my toddler licked it continuously while splashing all over my kitchen.
Overall, my house smelled so much like gingerbread and Christmas and there was laughter in every corner of my house.
These vegan gingerbread pancakes are made with whole wheat flour, almond flour and lots of gingerbread spices and plus its oil free.
I must have made them 20 times in the last two weeks and have been enjoying my brunch almost every day.
Sometimes, I even satisfy my sweet tooth with the leftovers. Its soooo good and so perfectly sweetened and spiced that it serves as a great dessert snack for me.
Even my family have been snacking and brunching on them. It’s so simple and so doable that these easy gingerbread pancakes can be made even on weekdays.
Therefore, I am excited to share these vegan gingerbread pancakes recipe with you.
Ingredients for healthy gingerbread pancakes
Whole wheat flour
Since these are the most common ingredients that I used in these ginger pancakes, I am sure you must already be having them in your kitchen. So, lets dig into its details so that you can make it ASAP and then dig into this delectable Christmas breakfast.
Whole wheat flour – I used 100% whole wheat flour. This works as wonder and adds more fiber to these pancakes.
Almond flour – this makes them softer with subtle sweetness and gives them a mild nutty flavor. It also compliments well with the spices in these holiday pancakes recipe.
Spices – I used the combination of ground cinnamon and ginger powder which gives an authentic gingerbread taste to these pancakes.
Molasses – I used blackstrap molasses in this recipe but you may use regular unsulphured molasses too.
Maple syrup – this adds perfect sweetness to its batter so no extra drizzling of syrup is required.
Coconut milk – as my other recipes, I have again used tetra pack coconut milk to lighten it up and make it a bit lower in calories. However, here you may use canned unsweetened lightened coconut milk too.
Chia seeds – this is a great egg replacer which makes them fluffy and adds a bit protein and fiber too.
For detailed measurement of ingredients, please scroll down to the printable recipe card.
How to make Vegan Gingerbread Pancakes
Firstly, in a mixing bowl, I combined whole wheat flour, almond flour, baking powder, salt, cinnamon, ginger.
Secondly, I mixed it very well making sure it does not have any lumps.
Next, I folded in all the wet ingredients to it including soaked chia seeds.
Thereafter, I whipped it into a thick yet soft batter.
Afterwards, I heated a nonstick pan and greased it lightly with a cooking spray.
Then, I poured about heaped 1-2 tbsp of the batter and shaped it to round gently and let it cook at low – medium flame until it started to dry up and the edges started to brown.
Later, I flipped it over to the other side gently with a flat spatula and cooked it again until the bottom was brown and cooked through inside.
I repeated the above steps for the rest of the batter.
Lastly, I stacked them and garnished with vegan whipped cream, dried cranberries and nuts.
You may garnish it with your choice of toppings but for nuts, my personal favorites are pecans and walnuts for these.
We thoroughly enjoyed these and totally loved the fact that how easy these were.
Hence, we have been enjoying soft gingerbread cookies in a pancake form which is a much simpler recipe and the quickest way to satisfy those cravings.
- It is important to make these in a low-medium flame to get the perfect and well risen pancakes. If you cook them on a high flame, the outside may get cooked quickly but the inside may stay raw. Also, cooking at lower heat firm them up better.
- Make sure that the batter is not runny and should be thick and sticky.
- While pouring the batter on the warm pan make sure to heap your big spoon and pour it at its center and gently shape it round without pressing it too much.
They taste best when served immediately. However, the leftovers can be refrigerated in a glass container for about 3 weeks. Warm it up very well in the microwave or on stove top before serving.
I made its batter oil free so we save quite a bit of calories. Moreover, I added half the quantity of almond flour along with whole wheat flour so as to reduce on the carbohydrate consumption. Overall, it’s healthier and can be indulged during holidays. However, if you are on a weight loss plan, then I would recommend you to stick to the servings as mentioned in the recipe.
I used blackstrap unsulphured molasses here but you may use regular unsulphured molasses too.
My other pancake recipe that you might like:
Vegan Pumpkin Pancakes
Sheet Pan Sweet Potato Pancakes
Vegan Hot Chocolate Buckwheat Pancakes
Peanut Butter Apple Pancakes
Caramelized Cranberries Coconut Pancakes
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Vegan Gingerbread Pancakes
- 1/2 cup whole wheat flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon powder
- 1 tsp ginger powder
- 2 tsp chia seeds (soaked in 6 tbsp. warm water)
- 1/2 cup unsweetened coconut milk (tetra pack)
- 2 tbsp. blackstrap molasses
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- In a mixing bowl combine whole wheat flour, almond flour, baking powder, salt, cinnamon and ginger and mix very well.
- Now, in the flour mixture, add soaked chia seeds, coconut milk, molasses, maple syrup and vanilla. Whip it into a thick batter.
- Heat a nonstick pan/skillet and grease it with a cooking spray. Pour about 1 ½ tbsp. heaped batter at the center of the pan and make it a round shape with a spoon. Do not press it too much. Let it cook at low-medium heat until the edges dry and the top starts to bubble.
- Gently, flip it over to the other side with a flat spatula and cook again at low-medium heat until the bottom of the pancake is brown.
- Gently, scoop it out from the pan with the flat spatula and place it on the plate. Repeat steps 3- 5 for the rest of the batter.
- Garnish with vegan whipped creams, cranberries, pecans, walnuts and more maple syrup. Enjoy!
- The pancakes were sweet enough for us so before drizzling more syrup taste it and then garnish them as per your choice.
- While making these pancakes do not bring your flame to high. The low – medium flame will cook your pancakes thoroughly from inside and will also make it soft and fluffy with excellent texture.
- Almond milk can also be used here instead of coconut milk if desired. However, if you use coconut milk then use the tetra pack unsweetened coconut milk beverage and not canned ones.
- These tastes best when served immediately and hot. However, refrigerate the leftovers in a glass container for up to 3 weeks. Warm it up well in microwave or on stove top before serving.
- This recipe yields 6 pancakes and the nutrition information is provided for 1 pancake.
- If on weight loss plan then the serving size would be 1 pancake per person.
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