Description
These Vegan Gingerbread Pancakes are the perfect breakfast treat to enjoy for a Christmas brunch or throughout the holiday season. They’re thick, fluffy and perfectly spiced with classic gingerbread spices. Have this vegan breakfast stack on the table in just 30 minutes!
Ingredients
Wet
- 1 flax egg
- ¾ cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 3 tablespoons unsulphured molasses
- 1 teaspoon vanilla extract
Dry
- 1 cup + 2 tbsp unbleached all-purpose flour (153g)
- 4 teaspoons baking powder
- 1/4 tsp baking soda
- 3 tablespoons sugar
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
Instructions
- Prepare a flax egg. In a small bowl, combine the flaxseed meal with the water and mix until uniform. Set aside for 10-15 minutes to thicken.
- Preheat a griddle or medium/large nonstick pan over medium heat.
- In another bowl, mix together the wet ingredients and set aside.
- In a large bowl, mix together the dry ingredients.
- Pour the wet ingredients into the dry, then mix together until just combined but do not over-stir as this creates tough pancakes.
- Lightly grease the non-stick panor griddle add the pancake batter 1/4 cup at a time. Flip once the edges begin to dry, and bubbles appear on the surface. and cook for a few minutes more.
- Serve warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop