Vegan Gingerbread Pancakes
Hello & Happy Sunday!!
I rarely post on a sunday, but when Christmas is right around the corner and it has to do with gingerbread, I share that concept asap!
For a long time I was never a gingerbread person. There was always too much molasses, or the texture was too dense, and overall it just wasn’t my cup of tea. However, when I was able to test my own concepts I truly fell in love with the flavor of gingerbread!
I can’t remember the last time I did a pancake recipe as they are so easy that it takes the fun out of cooking for me, but when it comes to staples like a holiday GINGERBREAD PANCAKE..
I’m all about it!
What’s fab about this recipe is that it’s whole wheat based, involves a handful of ingredients, packs tons of flavor, color, easy to make, uses minimal ingredients, uses homemade cinnamon vegan coconut whip, and is hands down my favorite pancake next to those that are more fruit forward!
While I love coconut whip, there are always some cans that don’t whip as well, like the one I had work with lol. The result tastes the same, but some give more of a whip like texture and some just don’t. In a day where everything is always about perfection, I opted to go with it, because the flavor is all there regardless! However, if you’re looking for more of a guarantee for that perf whip, you can always opt for the store bought vegan coconut whip!
You need this staple vegan Gingerbread Pancake recipe for your holiday brunch! It’s a game changer!
Why this recipe rocks:
Whole wheat flour
Not dense tasting
Uses egg as a binder
Cinnamon coconut whip
Perf for the holiday season
Yields 12 small pancakes 6 big
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup room temp almond milk
- 1 small banana (smashed)
- 3 tablespoons molasses
- 2 tablespoons maple syrup
- 2 tablespoons melted coconut oil
- ½ teaspoon vanilla extract
- 1 can coconut milk (chilled overnight, solid portion only)
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tbsp maple syrup
- 1/2 tsp vanilla
- In a medium mixing bowl, whisk together the dry ingredients: the flour, baking powder, ginger, cinnamon, nutmeg and salt.
- In a smaller bowl, combine the mashed banana, room temp almond milk, molasses, maple syrup, melted coconut oil and vanilla extract (if you’re using coconut oil and it solidifies on contact with cold ingredients, just warm the mixture in the microwave for 15 to 30 seconds, until it melts again, or let the mixture rest for a few minutes in a warm place). Whisk until the mixture is thoroughly combined. Pour into the flour mixture and stir just until the mixture is incorporated and no big lumps of flour remain.
- Heat a non stick pan to medium. When it’s hot enough drop of water sizzles against the pan. Drizzle coconut oil
- Give the bowl one more stir and pour ? cup batter into the pan (if at any point the batter becomes too thick, just stir in a tiny splash of milk). Wait until the outer ½? of the pancake is no longer shiny, then flip it with a spatula. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
- To make the coconut whip simply toss all the ingredient in a bowl and mix by hadn't or place in the bowl of a standing mixer and bet until smooth.
- Serve the cooked pancake immediately or keep warm in an oven set to 200 degrees Fahrenheit. Repeat with remaining pancakes, adjusting heat as necessary to achieve pancakes that are cooked through and golden brown on both sides.