These Gingerbread Pancakes are like eating Gingerbread cookies for breakfast! Fluffy, so tasty, and served with a salted caramel maple syrup!
WATCH THE VIDEO TO SEE HOW IT’S MADE:
But then, it is Christmas time, right? So I whipped up a salted caramel maple syrup sauce so that you can pour all over. NOTE: the woes of being a food blogger means drowning your pancakes to get the perfect pour shot for your video. Woe. Is. Me.
That sauce was definitely the cherry on top of already divine pancakes. Add a pat of vegan butter on top and you’re sorted. I promise, these Gingerbread pancakes won’t disappoint.
YOUR QUESTIONS ANSWERED
Q: My pancakes keep sticking to the pan. Why aren’t they flipping?
A: Pancake making takes a bit of science. One, your griddle is hot enough. Honestly, this is crucial. You don’t want to burn your pancakes, but they need to be cooked through properly. These pancakes in particular because of the molasses take quite a while before they are ready. Wait until they’ve formed a lot of bubbles before flipping, about 3 minutes. This may vary based on your griddle, so test it with the first pancake to get the right timing before putting anymore on. Once this is established, flipping your pancakes will be much easier. Also, ensure that you measure out the ingredients properly: too much liquid or too little flour will yield pancakes that won’t flip.
Gingerbread Pancakes – Vegan and Gluten Free
- 1 1/4 cups oat flour (or oats ground in a food processor or in a coffee grinder)
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 tablespoon organic dark brown sugar/cane sugar/coconut sugar
- 2 tablespoons molasses
- 1/2 cup pumpkin puree learn how to make fresh pumpkin puree
- 1 tablespoon melted vegan butter
- 1 cup vegan buttermilk - 1 cup Silk Almondmilk Original + 1 tablespoon apple cider vinegar, mixed together
- vegan butter or coconut oil, to brush griddle
Salted Caramel Maple Syrup
- 3 tablespoons vegan caramel sauce
- 1/4 cup maple syrup
- In a large bowl, mix the oat flour, baking powder, baking soda, salt and the ginger, ground cloves, cinnamon and nutmeg.
- Add in the cane sugar, molasses, pumpkin puree, vegan butter and the vegan buttermilk.
- Whisk together until just combined. Let the batter sit for 5 minutes.
- Heat a griddle over high heat. Brush griddle with more vegan butter or coconut oil.
- Pour the batter into a liquid measuring cup, then pour about ¼ or 1/3 cup's worth for one pancake. I liked 1/3 cup but it depends on how fluffy you want your pancakes. Wait until some bubbles start to form. Allow to cook for 2 more minutes and then flip the pancakes over. Cook for about 3 more minutes on over side until batter is cooked through.
- Serve pancakes hot and drizzle maple syrup on top.
Salted Caramel Maple Syrup
- Mix the caramel and maple syrup together until combined. Drizzle over pancakes.
- This recipe is vegan and gluten free.
- HOW TO STORE
These pancakes freeze very well. Store these pancakes stacked with wax or parchment paper in between each one in an airtight tupperware container in the fridge. If freezing, store them in a freezer-safe zipped bag with wax or parchment paper in between each other. Store them flat to freeze. They last very long in the freezer!
If you try these Gingerbread Pancakes please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
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This is a sponsored conversation written by me on behalf of Silk! The opinions and text are all mine.