Fluffy vegan gingerbread pancakes for the perfect holiday breakfast! Made with simple ingredients and gingerbread spices to warm the heart and soul!
There is no better way to celebrate December 1st than gingerbread pancakes! I am a holiday fanatic and Christmas in specific is my absolute favorite! Festivities, joy, and all the yummy treats.. how could you not?!
When I think about the holidays, I imagine my family and I gathered around the table enjoying a pancake breakfast! I’ve always been a huge breakfast girl and it’s definitely my favorite meal of the day! I’m also very much so team spice> sweet when it comes to fall/winter time!
Gingerbread is one of my absolute favorite holiday flavors so of course I had to make it my first recipe of the season! These pancakes are a healthier take on the classic recipe and are both vegan and gluten-free! I used oat flour in this recipe as a substitute for regular flour and they were so incredibly soft & fluffy! I served mine with greek yogurt, sliced bananas, chopped walnuts, and a huge drizzle of maple syrup!
- Author: Mannat Bhullar
- Yield: 6 mini pancakes or 3 large pancakes
1/2 cup unsweetened apple sauce
1/2 cup almond milk
1 tbsp lemon juice
2 tbsp molases
1 tsp vanilla extract
1 1/4 cup oat flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp salt
Whisk all the ingredients together till you get a smooth flour. Heat up a pan on medium heat and add coconut oil. Spoon batter and cook for 4-5 minutes each side or till golden brown. Serve with your favorite toppings!