Gingerbread Pancakes

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www.theconsciousplantkitchen.com

These Gingerbread Pancakes are the best Christmas pancakes. They are ultra-fluffy and packed with gingerbread cookie flavor from cinnamon, ginger, and allspice. They are naturally egg-free, dairy-free, and very easy to make in 10 minutes for a cozy family Christmas breakfast.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/gingerbread-pancakes/ or scan the QR code here ➡️

Prep Time20

Cook Time10

Total Time30

Servings: pancakes (5 tablespoons)

Calories: 106.3kcal

Author: Carine Claudepierre

Ingredients

1 cup Almond Milk note 1
1 tablespoon Apple Cider Vinegar note 2
1 ¼ cup All-Purpose Flour note 3
2 tablespoons Brown Sugar note 4
1 tablespoon Baking Powder
1 tablespoon Avocado Oil note 5
1 teaspoon Vanilla Extract
1 teaspoon Cinnamon
¾ teaspoon Ground Ginger
⅛ teaspoon Allspice note 6
¼ teaspoon Salt

US Customary - Metric

Instructions

In a small mixing bowl, whisk the almond milk with apple cider vinegar. Set aside.
In a large mixing bowl, add all the dry ingredients: all-purpose flour, brown sugar, baking powder, cinnamon, ground ginger, allspice, and salt.
Whisk in the milk mixture made before, oil, and vanilla extract.
Heat a large pancake griddle or frying pan over medium heat. Add 1 teaspoon of oil and swirl the pan to coat.
Scoop out 4-5 tablespoons of pancake batter per pancake. Cook them for 2-3 minutes on one side until the edges dry out and look set.
Flip the pancake and cook on the other side for another 1-2 minutes or until puffy and golden brown. Transfer to a cooling rack or plate, cover with foil to keep warm and repeat these steps until all the batter has been cooked.

Notes

Note 1: Any milk works for this recipe including soy milk, oat milk, or if you use dairy in your kitchen regular milk.

Note 2: You can swap apple cider vinegar for lemon juice or lime juice. The acidity boosts the baking powder making the pancakes ultra-fluffy.

Note 3: We didn't try all-purpose gluten-free flour and we do not recommend this option. The recipe doesn't work with oat flour or almond flour.

Note 4: Maple syrup and coconut sugar can replace brown sugar.

Note 5: Any oil can be used like light olive oil or melted coconut oil but do not put the melted coconut oil in contact with cold milk or it will form oil lumps. You can swap oil for applesauce in the same amount.

Note 6: You can swap allspice for ground nutmeg, more ginger, or cinnamon.

Storage: Store the pancakes in the fridge for up to 4 days in an airtight container and rewarm them in a pancake griddle or bread toaster.

Pancake Toppings: In the picture, I added a simple icing. In a small bowl, add 2 tablespoons of powdered sugar and stir in a few teaspoons of almond milk until it forms a thick white paste. Drizzle on top of the pancakes and add Christmas sprinkles if you like. You can also simply serve the pancakes with maple syrup, nut butter, fruits, or chopped nuts like pecans or almonds.

Nutrition