Vegan Gingerbread Pancakes

These vegan Gingerbread Pancakes are drizzled with date syrup. They only need 9 ingredients and are the perfect breakfast to get into the Christmas spirit!

Course Breakfast

Cuisine American, Vegan

Prep Time 10

Cook Time 20

Total Time 30

Servings stacks of 3 pancakes each

Calories 300kcal

Author Elephantastic Vegan

Ingredients

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 pinch salt
1 teaspoon cinnamon powder
1/2 teaspoon ginger powder
1/8 teaspoon nutmeg powder
2/3 cup plant-based milk - I used unsweetened rice coconut milk*
1 tablespoon date syrup ** + more for drizzling on top
baking spray

US Customary - Metric

Instructions

Add the flour, baking powder, salt, cinnamon, ginger, and nutmeg powder in a mixing bowl, give it a quick whisk. Add the plant-based milk and date syrup. Whisk until incorporated. Let it sit for a few minutes.
Spray a flat pan or griddle with oil and heat it up to low heat. Add a small ladle of pancake batter. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes.
Now, let's stack the pancakes and drizzle with more date syrup! Enjoy!

Notes

*If you use unsweetened milk, you might want to add a bit more date syrup.

**Instead of date syrup, you could also use maple syrup. But I find that the molassy taste of the date syrup is perfect for these gingerbread pancakes!

Nutrition