Description
A recipe for fluffy pancakes flavored with classic gingerbread spices, made entirely without animal products.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup unsweetened plant milk (soy or almond recommended)
- 1/4 cup unsulfured molasses
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons melted vegan butter or neutral oil
Instructions
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
- In a separate medium bowl, whisk together the plant milk, molasses, apple cider vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix. A few lumps are fine.
- Stir in the melted vegan butter or oil.
- Heat a lightly oiled griddle or non-stick pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, until bubbles appear on the surface and the edges look set. Flip and cook the other side until golden brown.
- Serve immediately with your preferred toppings.
Notes
- For richer flavor, use blackstrap molasses instead of unsulfured.
- If you do not have apple cider vinegar, you can substitute it with lemon juice.
- Keep the cooked pancakes warm in a low oven (around 200°F) while you finish the batch.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Griddling
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 280
- Sugar: 10
- Sodium: 350
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 2
- Protein: 7
- Cholesterol: 0
Keywords: vegan, gingerbread, pancakes, breakfast, dairy-free, egg-free, spiced