Vegan Gingerbread Pancakes
This pancake recipe is simply perfect for Christmas morning! Super fluffy and delicious - and it's also seasoned with the typical gingerbread flavours, making it a delicious addition for your Christmas breakfast.
Equipment
- 1 mixing bowl
- 1 jug
- 1 whisk
Ingredients
- 200 ml plant milk
- 1 tablespoon apple cider vinegar
- 2 tablespoon coconut yogurt
- 2 tablespoon maple syrup
- 1 tablespoon molasses
- ½ teaspoon vanilla extract
- 120 g all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 pinch salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- coconut oil
Instructions
- Start by placing the plant milk into a jug and stirring through the apple cider vinegar, then set aside to curdle for about 10 minutes.
- In the meantime, sift the flour, baking powder, baking soda, salt, cinnamon and ginger into a mixing bowl.
- Stir the yogurt, maple syrup, molasses and vanilla extract into the curdled plant milk and whisk thoroughly to mix in the sticky molasses.
- Pour the wet mix into the mixing bowl with the flour and whisk until you get a smooth batter. Set aside for 5 minutes and preheat and grease your non-stick pan in the meantime.
- Add about 3 tablespoon of batter into the pan and shape your pancake with the back of a spoon. Carefully, but quickly flip once the edges begin to firm up. Repeat until the batter is used up. Please see the notes below for more information on the cooking process.
- Serve your gingerbread pancakes stacked and fill maple-sweetened yogurt between the layers. Top with your favourite toppings and drizzle with maple syrup before serving.
Notes
- These pancakes can easily burn as they include molasses, so make sure to stay nearby to flip them at the right time and avoid burnt pancakes. I recommend only adding about 2 tablespoon per pancake and only making them about 1cm (½ inch) thick to ensure they cook evenly without the bottom burning. I use my gas stove on the lowest settings to make the pancakes and usually need to flip after 1-2 minutes, to give you an indicator - but it might be different depending on your stove and equipment, so keep a close eye on them.
- For best results, I like to use a non-stick pan intended for crepes and pancakes - it works wonders! For the perfectly round and equal pancakes, I use a small pan (from Ikea) and fry my pancakes on one side in there before flipping them into a larger pan to finish them.
- If you're not a fan of coconut, then I recommend using either deodorized coconut oil or a flavour-neutral alternative such as rapeseed for greasing your pan.