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Gingerbread Spice Vegan Pancakes
Fluffy, sweet, with warming ginger spice, this recipe is a must-add to your holiday breakfast repertoire!
Gingerbread Spice Vegan Pancakes Recipe
Prep time:
15 Minutes
Cook time: 15 Minutes
Servings:
serves 2
Low Sodium
Vegan
Ingredients
- 1 1/2 cup spelt flour
- 1 1/14 cup unsweetened almond milk
- 2 tbsp molasses
- 2 tbsp coconut oil, melted
- 1 tbsp baking powder
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 1 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
Instructions
- Combine flour, salt, baking powder, cinnamon, ginger and nutmeg in a bowl. Mix well.
- In a separate bowl, whisk together almond milk, molasses, coconut oil, maple syrup and vanilla.
- Add dry mixture to wet ingredients, half a cup at a time, whisking to avoid any lumps.
- Preheat a non stick pan with a little coconut oil, over medium heat. You’ll know the pan is hot enough when a drop of water sizzles on contact.
- Pour out 1/4 cup portions into the pan. Pancake is ready to flip when the edges are golden and there are bubbles throughout the batter. Gently flip and cook for an additional 2-3 minutes.
- Serve hot with a drizzle of maple syrup and a handful of chopped nuts.
About The Author
Sara Stevens
Sara Stevens is a Registered Holistic Nutritionist, blogger, plant-based recipe developer at The Forest and Fig and beekeeper living in Vancouver, BC. She is enthused about all things food related - cooking, eating, and growing - and is passionate about health and nutrition, the connection between what we eat and how that relates to our personal health and wellbeing.
