Vegan Gingerbread Pancakes
These vegan gingerbread pancakes are made with whole wheat flour, contain no refined sugars, and are sweetened with molasses. The combination of the rich molasses and the spicy/sweet kick from the cinnamon and ginger will make you think it's Christmas morning after your first bite.
Servings: 6 servings
Calories: 214kcal
Ingredients
DRY INGREDIENTS
- 1 ½ cups whole wheat flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
WET INGREDIENTS
- 1 flax egg 3 tablespoons water + 1 tablespoon [ground flaxseed]
- 1 ¼ cups non-dairy milk
- ¼ cup molasses
- 2 tablespoons coconut oil melted
Instructions
- Start by prepping your flax egg by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set aside to thicken for 5 minutes.
- In a medium sized bowl, whisk together the dry ingredients.
- In a small bowl, whisk together the wet ingredients, including the flax egg.
- Add the wet ingredients into the dry ingredients and stir until just combined.
- Heat a skillet over medium heat and spray with non-stick cooking spray.
- Pour ¼ cup of pancake batter onto the skillet and spread it around to flatten. Let it cook until bubbles start to appear around the edges of the pancake. Flip the pancake over and let the other side cook until golden brown. Continue this process with the remaining batter.
- Serve the pancakes warm with pure maple syrup, fresh fruit and granola if desired.
Notes
Store any leftovers in an airtight bag in the refrigerator for 2-3 days. Reheat in the microwave.
Nutrition
Serving: 2pancakes | Calories: 214kcal | Carbohydrates: 35g | Protein: 6g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 244mg | Potassium: 401mg | Fiber: 4g | Sugar: 12g | Vitamin A: 197IU | Vitamin C: 4mg | Calcium: 155mg | Iron: 2mg