Paleo Vegan Gingerbread Pancakes
Made with Let's Do Organic Cassava Flour and Native Forest Organic Classic Coconut Milk by @the_bananadiaries
Super easy and deliciously spiced gingerbread pancakes that are secretly vegan, eggless, and gluten free! Perfect for Christmas breakfast!
If you’re looking for a quick, easy, and simple Christmas morning breakfast that everyone will love, then you must try these amazing and fluffy gingerbread pancakes!
This yummy recipe is like eating gingerbread cookies in pancake form. Full of warming spices, like ginger, cloves, and cinnamon, and rich with molasses.
These pancakes are made gluten-free, grain-free and nut-free with Let's Do Organic Cassava Flour.
Simply combine the dry ingredients together,
And then whisk the wet ingredients. Finally, combine the wet ingredients with the dry!
Heat up the griddle and cook them. Stack them up and enjoy with a dollop of coconut whipped cream!
Paleo Vegan Gingerbread Pancakes
Serves 4
Prep: 5 minutes
Cook: 5 minutes
Ingredients:
- 1 1/2 cups Let's Do Organic Cassava Flour
- 2 tbsp Let's Do Organic Arrowroot Starch
- 2 tbsp coconut sugar
- 2 teaspoons baking powder
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 1/2 cups Native Forest Organic Classic Coconut Milk
- 2 tbsp unsweetened applesauce
- 2 tablespoons molasses
- 2 teaspoons pure vanilla extract
- Prep: Measure out all ingredients. Mix the coconut milk with apple cider vinegar to create vegan buttermilk, and set aside. Prep your pancake griddle by greasing it lightly with oil. Set aside.
- Whisk the dry ingredients: In a small bowl, whisk together the cassava flour, arrowroot, cinnamon, ginger, and baking powder. Set aside.
- Make the gingerbread pancake batter: In a large bowl, whisk together the vegan buttermilk, molasses, and applesauce. Add in the flour mixture, and whisk until there are no more clumps of flour. The batter will be slightly runnier than regular pancake batter.
- Cook the pancakes: Allow your pancake batter to rest as your pancake griddle heats. Once heated, pour about 1/3 cup of batter per pancake. Cook for about 3-4 minutes, or until there are bubbles forming on the top of the pancakes. The edges should look set as well. Flip and cook for another minute on the other side. Then plate and repeat for any remaining batter.
- Serve! Top your vegan gingerbread pancakes with coconut whipped cream, sugared cranberries, maple syrup, and/or vegan butter!
