fluffy vegan gingerbread pancakes

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i don’t think i have shared a pancake recipe ^[4] in a while. which is surprising because we are a family of pancake lovers. with christmas coming in hot, what better way to get into the holiday spirit than with  a tall stack of the fluffiest gingerbread pancakes, that just happen to be vegan.

it’s amazing how fast time flies when you have absolutely nowhere to go (thank you Covid-19). not that i am complaining, it has actually been nice to enjoy a quiet holiday season. i’m just in shock that it got here so quickly. wasn’t it just halloween?

the house is decked. the trees are trimmed. i’m even done with my shopping. all that is left is a bit of wapping and of course baking. and while all bets are off when it comes to holiday eating, gingerbread cookies for breakfast may not be the best idea. but gingerbread pancakes on the other hand are the perfect way to start the day.

vegan gingerbread pancakes

Print Recipe ^[5]

Yield: serves 4

vegan gingerbread pancakes

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

• 1 flax egg (1 Tbsp flax mixed with 3 Tbsp water, mix and let sit)
• 1 cup vegan "buttermilk" (1 cup almond milk mixed with 1 Tbsp apple cider vinegar, mix and let rest until milk curdles)
• 1 cup flour
• 1 Tbsp baking powder
• 3/4  tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp nutmeg
• 2 Tbsp melted coconut oil
• 2 Tbsp molasses
• 1 tsp vanilla

Directions:

• preheat a griddle or large skillet over medium - low heat
• mix flax egg and "buttermilk"
• in a large bowl whisk together the flour, baking powder, salt and spices
• in another bowl combine the flax egg, milk, coconut oil, molasses, and vanilla
• pour wet ingredients over the dry, and mix just until everything is combined (do not over-mix)
• allow batter to rest 5 minutes
• brush griddle or skillet with coconut oil (if needed to prevent sticking)
• pour 1/4 cup  batter per pancake, cook until the edges begin to set and bubbles cover the surface, flip and continue to cook  untilt the center is cooked through
• pancakes can be kept warm in a 200° oven while you finish the batter
• serve warm with maple syrup

because these pancakes are thick, they cook best over lower heat and cooked longer

make sure to allow the batter to rest at least 5 minutes before cooking. this makes for the absolute fluffiest stack. once cooled, the pancakes can be stored in zip-top bag in the fridge for up to two days (although they are best day of). they can also be frozen.

enjoy!