The Perfect Vegan Ginger Bread Pancakes
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
- 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 (like this!)
- 1 tsp baking powder
- 1/4 tsp baking soda (find aluminium-free baking soda here!)
- 1/4 tsp salt (real salt, like this!)
- 1 tsp ginger root powder (find organic ginger root powder here!)
- 1/2 tsp cinnamon powder (find organic cinnamon here!)
- 1/8 tsp nutmeg, ground (find organic nutmeg here!)
- 1 cup + 2 tbsp almond milk (learn how to make here!)
- 2 tbsp molasses, organic (like this!)
- 1 tbsp coconut oil, melted + more for frying.
- 1 tsp pure vanilla extract (like this!)
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! 
- 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
- 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!