These Easy Vegan Gingerbread Pancakes (that can also be made gluten free!) are perfectly spiced and make a festive addition to your holiday table (they're also great for any other time of year!)
Whisk non-dairy milk, coconut oil, pumpkin puree, molasses, and ground flax seeds together in a medium-sized bowl, whisking enough to incorporate the flax seeds. Let sit for 5-minutes.
Whisk flour, baking powder, baking soda, ground ginger, cinnamon, allspice, ground cloves, and salt together in a large bowl.
Slowly add wet ingredients to the dry ingredients, mixing well until incorporated. If the batter seems a little too thick, add a little more non-dairy milk, 2 tablespoons at a time.
Lightly coat surface of pan with a very small amount of oil. Ladle about ⅓ cup (or less for smaller pancakes) of the pancake mixture into the center your pan, cooking 1 at a time.
Flip when ready.
Continue cooking until the batter is done, placing pancakes on a covered oven-safe plate in the oven as they finish to keep them warm.
Notes
If you are not making the gluten-free version and you are using all-purpose flour, follow these directions:
Use 1.5 cups of all-purpose flour
Use 1 ¾ cups of unsweetened non-dairy milk
Other Notes:
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) with the red label, NOT the blue label), so please know that your results may not be the same as mine if substitute with another gluten-free flour blend.
Be sure that your baking powder is fresh or it will not get the lift they need while cooking to become fluffy inside. Click here to learn how to test your baking powder for freshness.
This recipe will NOT work with coconut flour.
This recipe makes 8-10 pancakes, depending on how large or small you make them.
When I make my pancakes, I use a thick, cast-iron pan. I usually turn mine after about a minute. Some experimentation may be necessary until you get a feel for it. Everyone's griddle/pan will cook differently.
Because this recipe contains molasses, the pancakes can burn easily, so keep a close eye on your pancakes as they cook.
Nutrition info listed below is for 1 of 8 vegan gluten free pancakes, without toppings and using unsweetened almond milk (calorie count for 1 vegan pancake is 181 calories). Nutrition info is to only be used as a rough guide. Click here for more info on how nutrition info on this website is determined.