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!
Servings 2 stacks of 3 pancakes each
- 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
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!
*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!
Calories: 300kcal | Carbohydrates: 65g | Protein: 6g | Fat: 1g | Sodium: 70mg | Potassium: 369mg | Fiber: 2g | Sugar: 8g | Calcium: 158mg | Iron: 3.2mg