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+ servings
Fluffy Gingerbread Pancakes Recipe

Gingerbread Pancakes

These light + fluffy gingerbread pancakes are vegan, gluten-free and the perfect winter treat! Topped with yogurt, some fresh berries, and a little maple syrup and you've got the perfect holiday breakfast!
Course Breakfast
Cuisine American
Keyword fluffy pancakes, gluten-free pancakes, quinoa pancakes, vegan pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings
Calories 333kcal



  • Preheat a griddle over medium heat.
  • Whisk together the flax and water and set aside to gel.
  • In a large mixing bowl, whisk together the flours, baking powder, spices and salt.
  • Beat together the flax eggs, milk, oil, molasses and syrup then pour into the dry and mix until a smooth batter forms.
  • Lightly grease your griddle with nonstick cooking spray or coconut oil. Ladle ¼ cup of batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form around the edges, about 2 - 3 minutes. Flip and cook for another 1 - 2 minutes longer until the other sides are golden brown. Repeat until no batter remains.
  • Serve warm with toppings of choice! (I like coconut yogurt, chopped nuts, a sprinkle of cinnamon and some maple syrup).



Serving: 3pancakes | Calories: 333kcal | Carbohydrates: 42g | Protein: 8g | Fat: 15g | Saturated Fat: 4g | Sodium: 410mg | Potassium: 474mg | Fiber: 5g | Sugar: 15g | Calcium: 270mg | Iron: 3mg