Fluffy Gingerbread Pancakes

Name: Fluffy Gingerbread Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: Dry Ingredients:; 1 cup (113g) whole wheat pastry flour or white whole wheat flour (or use all purpose flour*); 2 teaspoons baking powder; ¾ teaspoon cinnamon; ¾ teaspoon ginger; ¼ teaspoon allspice; ¼ teaspoon salt; Wet Ingredients:; 1 egg; 3 tablespoons molasses; 1 tablespoon coconut sugar; 1 teaspoon vanilla extract; 1 cup (240g) non dairy milk (I used unsweetened almond milk); 2 tablespoons melted & cooled coconut oil or melted butter

User Reviews

5.0

90 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Calories
253 kcal
Course
Breakfast
Cuisine
American, Vegan

Fluffy Gingerbread Pancakes

Stella Guerrero

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Incredibly fluffy gingerbread pancakes made with whole wheat flour, warm spices and deliciously sweet molasses. These healthier gingerbread pancakes are dairy free, perfectly spiced, oh so fluffy and the perfect holiday brunch!

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Ingredients

Servings

Dry Ingredients:
1 cup (113g) whole wheat pastry flour or white whole wheat flour (or use all purpose flour*)
2 teaspoons baking powder
¾ teaspoon cinnamon
¾ teaspoon ginger
¼ teaspoon allspice
¼ teaspoon salt
Wet Ingredients:
1 egg
3 tablespoons molasses
1 tablespoon coconut sugar
1 teaspoon vanilla extract
1 cup (240g) non dairy milk (I used unsweetened almond milk)
2 tablespoons melted & cooled coconut oil or melted butter

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Instructions

In a medium bowl, whisk together whole wheat pastry flour, baking powder, cinnamon, ginger, allspice and salt. Set aside.
In a separate large bowl, whisk together the egg, molasses, coconut sugar, vanilla extract and milk. Add dry ingredients to wet ingredients and mix with a spoon until just combined. Gently stir in melted coconut oil or melted butter. Do not overmix the batter.
Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium heat. Drop batter by 1/3 cup onto skillet and spread out a bit with a spoon if necessary. Cook until bubbles appear on top, about 2 minutes.
Flip cakes and cook until golden brown on underside, 2 minutes. Wipe the skillet clean and repeat with more coconut oil (or butter) and remaining batter. You may need to reduce the heat to medium low or low after the first batch to prevent burning. Serves 4, 2 pancakes each. Top with butter and/or pure maple syrup.

Notes

*If you use all purpose flour and find that the pancake batter is too thin, feel free to add 1-2 tablespoon more all purpose flour.

Nutrition Information

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Serving 2pancakes Calories 253cal (13%) Carbohydrates 38.4g (13%) Protein 5.8g (12%) Fat 9.6g (15%) Saturated Fat 6.1g (31%) Fiber 4.5g (18%) Sugar 10.9g (22%)