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These vegan Gingerbread Pancakes are drizzled with date syrup. You’ll only need 9 ingredients and they are super easy to make. The perfect breakfast to get into the Christmas spirit! The whole apartment will smell amazing! :)

These pancakes are everything you’ve ever wanted in Christmas-themed pancakes:

They are super fluffy.

They taste like Christmas. They smell like Christmas. The whole apartment will smell like Christmas! If you’re not into the Christmas spirit already, these will put you right into it.

They are really quick and easy to make. Combine the dry ingredients in a bowl. Add the plant-based milk and date syrup. Whisk everything together and ready is the batter!

You’ll definitely want to drizzle date syrup on top of these. I know – usually I’m #teammaplesyrup, but for these, you’ll want to get date syrup. It’s the perfect ooey gooey sweetener with a molassy taste.





Pancake FAQ

What can I do if my pancakes are raw inside?

If your pancakes are golden brown on the outside but not cooked all the way through, reduce the heat! That way they have more time to cook properly.

What can I do if my pancakes aren’t fluffy?

Add more baking powder! This will make them fluffier. Mashed bananas + baking powder = are a good recipe for fluffiness! :)

My pancake batter is spreading too much?!

My pancake batter isn’t spreading enough?!

No worries, you can easily adjust the batter! If the batter is spreading too much in the pan, whisk more flour into the batter. If your pancake batter isn’t spreading enough, add a bit more plant-based milk!

Can I make these pancakes without oil?

Yes, the pancakes use very little oil to begin with, so you can easily omit it but they will look different on the outside because I’ve been spraying/brushing the pan with oil.

See how fluffy these vegan Gingerbread pancakes are?! The trick is…. baking powder! ;)

Vegan Gingerbread Pancakes Elephantastic Vegan 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! 5 from 2 votes Print Recipe Pin Recipe Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Course Breakfast Cuisine American, Vegan Servings 2 stacks of 3 pancakes each Calories 300 kcal Ingredients US Customary Metric 1x 2x 3x 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 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 Calories: 300 kcal Carbohydrates: 65 g Protein: 6 g Fat: 1 g Sodium: 70 mg Potassium: 369 mg Fiber: 2 g Sugar: 8 g Calcium: 158 mg Iron: 3.2 mg Tried this recipe? Mention @elephantasticvegan or tag #elephantasticvegan

Did you make these vegan Gingerbread Pancakes? Tag @elephantasticvegan on instagram and use the hashtag #elephantasticvegan to make sure I’ll see them :)

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