Sweet and perfectly spiced Vegan Gingerbread Pancakes that are sure to put you in the festive mood!
These Vegan Gingerbread Pancakes are one of my favourite Christmas breakfasts. They’re super easy and simple to make and the whole family can get involved! They’re perfectly fluffy, whilst being totally egg-free and vegan. The addition of the warming spices such as ginger, cinnamon and nutmeg will make your whole kitchen smell incredible and so Christmassy!
Gingerbread is one of my all time favourite flavours during the Autumn and Winter months, it even tops pumpkin spice and apple spice! These Vegan Gingerbread Pancakes combine my two favourite things: pancakes and gingerbread cake, resulting in the most ultimate Christmas breakfast that everybody will love.
As per my Fluffy Vegan Pancakes recipe, I’ve added an option for making these pancakes gluten free. This is using oat flour (a magic ingredient!) You just have to add a little more to achieve the right consistency. The texture and colour will be slightly different (more golden brown) but I think I actually prefer it! These will be higher in fibre and more filling.
To make oat flour: add gluten free rolled oats in a blender and blend on a high speed (I just use my NutriBullet!) until a fine flour forms. I have lots of oat flour recipes here on the blog, including this Two Minute Chocolate Chip Protein Mug Cake or these super healthy Blueberry Banana Breakfast Muffins.
I love serving these pancakes with homemade cinnamon sugar – to make, I simply mix Demerara sugar and cinnamon together and sprinkle over the pancakes along with vegan butter and maple syrup. It adds a delicious sweet crunch to the fluffy pancakes.
If you make these Vegan Gingerbread Pancakes, please make sure to comment below or tag me in your recreations over on Instagram using @ginabnutrition or #ginabnutrition – I love to see them!
Serves 2-3 (makes around 10 pancakes). Half the recipe for 1.
- 1 cup plain, all purpose flour OR 1 1/2 cups oat flour (blend gluten free oats in a blender until a fine flour forms)
- 1 1/2 tsp baking powder
- Pinch salt
- 2 tbsp granulated, golden or white sugar
- 1 tsp cinnamon
- 2 tsp ground ginger
- 1/4 tsp nutmeg
- 1 cup non-dairy milk (or any plant based milk of choice)
- 1 tbsp mollasses
- 1 tbsp light olive oil or any vegetable oil
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- Light olive oil or coconut oil for frying (I would use ‘odourless’ or ‘refined’ coconut oil)
- Add the flour, spices, baking powder, sugar and salt into a large bowl and stir with a wooden spoon,
- In another smaller bowl or jug, whisk up the milk, molasses, oil, vanilla extract and vinegar.
- Add this mixture to the dry ingredients and whisk until a smooth batter has formed.
- Heat up a non-stick frying pan over a medium-high heat. Once hot, add a dollop of the batter (around 2 tbsp – I like to use a small ladel or ice cream scoop so they’re all the same size) and pour into the middle of the pan. Let it cook for 30 seconds – 1 minute or until little bubbles appear on the other side. Flip and cook again on the other side for 30 seconds – 1 minute, until both sides are golden brown.
- Serve with dripping in maple syrup and vegan butter. Enjoy!