Breakfast
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Gingerbread Pancakes

Gingerbread Pancakes

I know, I know. Christmas is over… BUT winter is not and I think winter is gingerbread season! It just got really cold here in Germany and I am more than ever craving those hot chai teas and warm breakfast pancakes!

I have tried multiple recipes for vegan pancakes and have to admit that a few of them were a complete disaster! But these vegan gingerbread spice pancakes worked out perfectly on the first try. 🙂 They are super easy to whip up and make your usual Sunday pancakes a little more special.

These gingerbread pancakes can be topped with anything you like. The classic: maple syrup, bananas, chocolate sauce… or even christmas cookie spread, which I used and am pretty obsessed with!

 Gingerbread PancakesGingerbread Pancakes Gingerbread Pancakes Gingerbread Pancakes

Ingredients (~6 pancakes):

  • 150 g (glutenfree) flour
  • 1 tbsp baking powder
  • 1 tbsp gingerbread spice
  • 2 tbsp coconut sugar (or brown sugar)
  • 0.25 tsp sea salt
  • 1 cup vanilla (oat-)milk
  • coconut oil for frying

Instructions:

  1. Combine flour, baking powder, gingerbread spice, sugar & salt.

  2. Add milk and stir until batter is smooth.
  3. Heat up about 0.5 tbsp coconut oil in a pan, then add enough batter for 1 pancake and fry.
  4. Flip pancake when rims firm up and bubbles appear on the top. Cook a few minutes on the other side until evenly browned.
  5. Repeat steps 3-5 for the remaining pancakes.
  6. Serve with maple syrup or preferred topping.
Vegan Gingerbread Pancakes
Yields 6
Gingerbread spice pancakes to satisfy all your winter cravings.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 150 g (glutenfree) flour
  2. 1 tbsp baking powder
  3. 1 tbsp gingerbread spice
  4. 2 tbsp coconut sugar (or brown sugar)
  5. 0.25 tsp sea salt
  6. 1 cup vanilla (oat-)milk
  7. coconut oil for frying
Instructions
  1. Combine flour, baking powder, gingerbread spice, sugar and salt.
  2. Add milk and stir until batter is smooth.
  3. Heat up about 0.5 tbsp coconut oil in a pan, then add enough batter for 1 pancake and fry.
  4. Flip pancake when rims firm up and bubbles appear on the top. Cook a few minutes on the other side until evenly browned.
  5. Repeat steps 3-5 for the remaining pancakes.
  6. Serve with maple syrup or preferred topping*.
Notes
  1. Reduce heat after first pancake to prevent the remaining ones from burning.
  2. * I used Biscoff cookie spread
Adapted from Wonky Wonderful
Adapted from Wonky Wonderful
Our Vegan Revolution http://www.ourveganrevolution.com/

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Zutaten (~6 Pancakes):

  • 150 g (glutenfreies) Mehl
  • 1 EL Backpulver
  • 1 EL Lebkuchengewürz
  • 2 EL Kokosblütenzucker (oder Rohrohrzucker)
  • 0.25 TL Meersalz
  • 240 ml Vanillemilch (z.B. Hafermilch)
  • Kokosöl zum Braten

Zubereitung:

  1. Mehl, Backpulver, Lebkuchengewürz, Zucker & Salz vermischen. 

  2. Milch hinzufügen und rühren, bis ein glatter Teig entsteht.
  3. Etwa einen halben EL Kokosöl in einer Pfanne erhitzen und Teig für einen Pancake hineingeben.
  4. Den Pancake wenden, sobald die Ränder fest werden und sich Bläschen auf der Oberfläche bilden. Die andere Seite ebenfalls ein paar Minuten anbraten, bis sie leicht braun ist.
  5. Schritt 3-5 für die restlichen Pancakes wiederholen.
  6. Mit Ahornsirup oder anderem beliebigen Topping servieren.

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