Fluffy Gingerbread Pancakes
Make mornings special during the holidays with these tasty and easy-to-make pancakes. With their amazing gingerbread cookie flavor, you won't be able to resist!
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Course: Breakfast
Cuisine: American
Keyword: Pancakes, Vegan Gingerbread Pancakes, Vegan Pancakes
Calories: 856 kcal
1 cup Plain Flour all-purpose 2 tbsp Coconut Sugar ⅔ cup Almond Milk Unsweetened 2 tbsp Almond Butter 1 tsp Ginger freshly grated ¼ tsp Ground Cloves 1 tsp Ground Cinnamon ¼ tsp Ground Nutmeg 1 ½ tsp Baking Soda 1 tbsp Pure Maple Syrup for drizzling 1 tbsp Coconut Flakes to garnish Coconut Oil for cooking
In a large bowl mix the dry ingredients – flour, sugar, baking soda and spices.
Add the almond milk and almond butter, and mix well to incorporate, until a smooth, creamy batter is formed.
Grease a non-stick skillet with a bit of coconut oil and heat over medium heat.
Scoop the batter into pancakes and cook for two minutes until bubbles appear on top.
Flip over and cook 1 more minute.
Continue with the rest of the batter.
Drizzle the pancakes with maple syrup and garnish with coconut flakes.
Serve warm.
Calories: 856 kcal | Carbohydrates: 142 g | Protein: 21 g | Fat: 25 g | Saturated Fat: 5 g | Sodium: 2164 mg | Potassium: 418 mg | Fiber: 9 g | Sugar: 31 g | Calcium: 378 mg | Iron: 7 mg