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The Perfect Vegan Ginger Bread Pancakes

Ginger Bread Vegan Pancakes - 2 These pancakes are quite honestly the best I've ever had, and guess what? No milk, no egg, no butter - true story. No, I'm technically not a vegan, but I do try to make as many plant-based meals as possible, experiment with new cooking techniques, and I'm not afraid to ditch the diary when it's just not necessary! When I'm not in the holiday spirit, I make these pancakes without the added spices and molasses. But when it's December, and your daughter has just discovered a love for ginger bread men...you make ginger bread man-inspired pancakes!

How to Make the Perfect Vegan Ginger Bread Pancakes

The key to these pancakes, and any pancakes for that matter, is to not over-mix them! A couple of slow whisks until the batter just combines is all the whiskin' you need to do! Printable recipe at the bottom of page. Ingredients Makes 6 medium-sized fluffy pancakes. First, prepare your "flax egg." Combine 1 tbsp of ground flax seeds (whole flax seeds pulverized in a blender) with 2.5 tbsp of water and stir. The water and flax will gel-up and resemble the consistency of an egg, hence, "flax-egg." Set the flax-egg aside. Combine your dry ingredients - flour, sugar, baking powder, baking soda, salt and spices. Set aside. In a small bowl or measuring cup, combine the wet ingredients - almond milk, molasses, coconut oil and vanilla - with the flax egg, and beat until well combined. Make a crater in the dry ingredients and pour the wet ingredients in the center. Fold the ingredients together and lightly whisk, making sure to NOT over whisk. A couple lumps are okay. Melt a tablespoon of coconut oil in a pan and cook, on medium heat, 1/3 cup of batter at a time. Flip when little bubbles appear on top of the pancake. Top with real maple syrup and enjoy! Ginger Bread Vegan Pancakes - 3
The Perfect Vegan Ginger Bread Pancakes
Author: Modern Hippie Housewife
Like, fluffy ginger bread-inspired vegan pancakes! Makes 6 medium-sized fluffy pancakes.
Ingredients
  • 1 flax egg (tbsp ground flax seeds + 2.5 tbsp water)
  • 1/2 cup all-purpose flour, organic
  • 1/2 cup whole wheat flour, organic
  • 1 tbsp raw sugar, organic
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ginger root powder
  • 1/2 tsp cinnamon powder
  • 1/8 tsp nutmeg, ground
  • 1 cup + 2 tbsp almond milk
  • 2 tbsp molasses, organic
  • 1 tbsp coconut oil, melted + more for frying.
  • 1 tsp pure vanilla extract
Instructions
  1. First, prepare your "flax egg." Combine 1 tbsp of ground flax seeds (whole flax seeds pulverized in a blender) with 2.5 tbsp of water and stir. The water and flax will gel-up and resemble the consistency of an egg, hence, "flax-egg." Set the flax-egg aside.
  2. Combine your dry ingredients - flour, sugar, baking powder, baking soda, salt and spices. Set aside.
  3. In a small bowl or measuring cup, combine the wet ingredients - almond milk, molasses, coconut oil and vanilla - with the flax egg, and beat until well combined.
  4. Make a crater in the dry ingredients and pour the wet ingredients in the center. Fold the ingredients together and lightly whisk, making sure to NOT over whisk. A couple lumps are okay.
  5. Melt a tablespoon of coconut oil in a pan and cook, on medium heat, 1/3 cup of batter at a time. Flip when little bubbles appear on top of the pancake.
  6. Top with real maple syrup and enjoy!