Joyful Gingerbread Pancakes
An aromatic, mouthwatering vegan pancake recipe to get everybody out of bed!
Ingredients
- 1 cup flour all purpose, whole wheat or oat flour all work
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup soymilk
- 2 tablespoon molasses or maple syrup (can also use brown sugar)
- 2 tablespoon vegan butter melted or use light oil
Instructions
- Whisk together flour, baking powder, spices, and salt
- Stir in soymilk, molasses (or maple syrup), and melted butter (or oil).
- Heat the griddle on medium and add a bit of oil if not using a good non-stick pan.
- Pour about 1/3 cup of batter on the hot griddle. (If too hot turn down the heat a bit)
- When pancakes show bubbles on top, and about 1/4 -1/2 inch of the outer rim of pancakes looks drier than the rest of the pancakes, it's time to start the flip. Using a thin flexible spatula, gently lift the edges a bit all the way around and continue to push the turner through until you can lift the entire pancake off the pan. And then flip it over. If it's still sticking too much it may need a bit more cooking time until it's ready.
- It will take less time to cook on the other side. When you see the light golden color underneath, remove it and place it onto a plate or cooling rack.
- Respray or add a small bit of oil if needed and pour out the next pancakes onto the pan. Continue until all batter is gone.
- Eat or freeze for later.