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!
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:
-
Combine flour, baking powder, gingerbread spice, sugar & salt.
- Add milk and stir until batter is smooth.
- Heat up about 0.5 tbsp coconut oil in a pan, then add enough batter for 1 pancake and fry.
- Flip pancake when rims firm up and bubbles appear on the top. Cook a few minutes on the other side until evenly browned.
- Repeat steps 3-5 for the remaining pancakes.
- Serve with maple syrup or preferred topping.
- 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
- Combine flour, baking powder, gingerbread spice, sugar and salt.
- Add milk and stir until batter is smooth.
- Heat up about 0.5 tbsp coconut oil in a pan, then add enough batter for 1 pancake and fry.
- Flip pancake when rims firm up and bubbles appear on the top. Cook a few minutes on the other side until evenly browned.
- Repeat steps 3-5 for the remaining pancakes.
- Serve with maple syrup or preferred topping*.
- Reduce heat after first pancake to prevent the remaining ones from burning.
- * I used Biscoff cookie spread
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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:
-
Mehl, Backpulver, Lebkuchengewürz, Zucker & Salz vermischen.
- Milch hinzufügen und rühren, bis ein glatter Teig entsteht.
- Etwa einen halben EL Kokosöl in einer Pfanne erhitzen und Teig für einen Pancake hineingeben.
- 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.
- Schritt 3-5 für die restlichen Pancakes wiederholen.
- Mit Ahornsirup oder anderem beliebigen Topping servieren.
