Vegan Gingerbread Pancakes

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!

Course Breakfast

Cuisine American

Keyword how to make vegan gingerbread pancakes, vegan gingerbread pancakes recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 135kcal

Author Gunjan

Ingredients

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

Instructions

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!

Notes

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.

Nutrition