Vegan Gingerbread Pancakes
These vegan gingerbread pancakes are so quick and easy to make! You don't need any unusual ingredients and they're incredibly light and fluffy.
Prep Time7 mins
Cook Time10 mins
Total Time17 mins
- 175 g plain flour (all purpose)
- 2 tbsp cornflour cornstarch
- 2 tsp baking powder
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- Pinch salt
- 300 ml dairy-free milk (almond, soy etc...)
- 2 tbsp vegetable oil plus more for frying
- 1 tbsp maple syrup
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
In a large bowl, mix the flour, cornflour, baking powder and spices.
In a separate bowl (or large mixing jug), mix the milk, oil, maple syrup, vinegar and vanilla.
Add the wet ingredients to the dry and mix. It will still be slightly lumpy, but don’t over-mix or the pancakes will be tough. Set the mixture aside, letting it rest for 5 minutes for fluffier results.
Add a drizzle of the oil to a large non-stick frying pan over a medium heat. Ladle small rounds onto the pan and cook for 1-2 minutes on each side until bubbles appear on the surface and the underside turns golden. Flip and cook the other side for 1-2 minutes or until golden.
Calories: 264kcal | Carbohydrates: 42g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Sodium: 101mg | Potassium: 310mg | Fiber: 1g | Sugar: 3g | Calcium: 214mg | Iron: 2.2mg