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 servings

Calories 333kcal

Ingredients

2 flax eggs
1 cup quinoa flour I like to toast mine
½ cup almond flour
2 tablespoons arrowroot starch
2 teaspoons baking powder
1 teaspoon ginger powder
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
½ teaspoon sea salt
1¼ cup non-dairy milk
1 tablespoon melted coconut oil or other light flavored oil
1 - 2 tablespoons blackstrap molasses
1 tablespoon maple syrup

Instructions

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).

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