Vegan Gingerbread Pancakes
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 89.9
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 141.5 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 2.5 g
- Protein: 2.6 g
View full nutritional breakdown of Vegan Gingerbread Pancakes calories by ingredient
Introduction
A friend passed this recipe along to me last holiday season, and I was super impressed! These pancakes would be great for Christmas morning or any wintertime breakfast. A friend passed this recipe along to me last holiday season, and I was super impressed! These pancakes would be great for Christmas morning or any wintertime breakfast.Number of Servings: 10
Ingredients
-
1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground dried ginger
1 teaspoon ground cinnamon
1 tablespoon ground flax seed
3 tablespoons warm water
1/2 teaspoon vanilla extract
1/4 cup molasses
2 cups water
Tips
I made this recipe vegan by substituting one egg with 1 T ground flax and 3 T water. If you aren't vegan, you can simply use an egg instead of the ground flax seed mixture. Also, the original recipe called for all-purpose flour, but I use whole wheat to make it a little healthier. You could replace whole wheat with white flour if you wished.
Directions
1. Combine the ground flax with 3 T warm water in a small bowl; stir and set aside for 15-30 minutes.
2. Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Whisk the flax mixture in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until combined - a few lumps are okay.
3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonsful onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Serving Size: Makes 10 pancakes
Number of Servings: 10
Recipe submitted by SparkPeople user CHOMPSKY.
2. Whisk the flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl; set aside. Whisk the flax mixture in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until combined - a few lumps are okay.
3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonsful onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Serving Size: Makes 10 pancakes
Number of Servings: 10
Recipe submitted by SparkPeople user CHOMPSKY.