Vegan Gingerbread Pancakes
There’s something about eating a leisurely breakfast during the holidays that makes me smile. So Vegan Gingerbread Pancakes will surely do the trick.
- 2 tablespoons ground flaxseed
- 6 tablespoons water
- 1 cup toasted quinoa flour see note at end of recipe
- ½ cup blanched almond flour
- 2 tablespoons arrowroot starch
- 2 tablespoons coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon sea salt
- 1 cup non-dairy milk
- 2 tablespoons molasses
- 2 tablespoons melted coconut oil plus more for the griddle
- Maple syrup and powdered sugar for serving (optional)
Whisk together the ground flaxseed and water. Set aside for 5 minutes.
In a large mixing bowl, whisk together the quinoa flour, almond flour, arrowroot starch, coconut sugar, baking powder, cinnamon, nutmeg, cloves, and salt. Add the milk, molasses, coconut oil, and flaxseed mixture. Mix until smooth.
Heat a griddle over medium heat and lightly grease it with coconut oil. Ladle ¼ cup of the batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form on top, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. Transfer to a wire rack and repeat until all of the batter is used. Add more oil to the pan as needed.
Serve pancakes warm with maple syrup and powdered sugar, if desired.
To toast quinoa flour in the oven (preferred method), spread it out on a baking sheet in an even layer. Bake at 300ºF for 1 hour, stirring every 20 minutes to ensure even toasting. Cool completely before using. To toast quinoa flour on the stove, heat a dry skillet over low heat. Add the quinoa flour and toast, stirring, for 5-10 minutes. Cool completely before using.
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