Vegan~Gingerbread Pancakes

When I was a little girl I remember eating ginger snap cookies at my grandparents house and the smell of them reminds me of their house. My husband and I always send Pins to each other when we find a really yummy looking recipe. He sent me a Pin for Vegan Gingerbread Pancakes, so the next day guess what I 
made. :9 
Oh my goodness! These were the most fluffiest yummiest pancakes I have “EVER” eaten (in my not so humble opinion). Topped with maple syrup these were “oh my goodness I will make 
these again delicious”. They had the spice and everything nice going on and with Christmas coming around the corner it puts you 
in the holiday spirit. 
This is where I found the recipe and I used the Gingerbread Spice recipe, it was the perfect holiday party in my mouth and if you love Gingerbread vegan or not this is the most amazing 
recipe. I used this recipe for the gingerbread spice and it was amazing.
The next time I made it, I made little changes. First off, I doubled the batch because I like big pancakes and I then lessened the spice it was a little too strong for me so this was just right.
  • Prep Time: 15m
  • Cook Time: 5m
  • Total Time: 20m
  • Yield: 5 or 6


  • 2 c Flour ( I split it 1 cup all purpose 1 cup whole wheat)
  • 1 tbsp. Ginger Spice
  • 4 tbsp. Coconut sugar or dark brown sugar
  • 2 tbsp. Baking Powder
  • 1/2 tsp. Salt
  • 2 c Almond Milk or your choice (sometimes you need less milk)


  1. Combine flour, gingerbread spice, sugar, baking powder and salt with a fork. Add milk, stir until batter forms and no large lumps remain. Grease fry pan. Drop pancake batter make a big round dollop. Flip once small bubbles appear on top. Cook 1-2 minutes on other side. Slightly decrease heat after the first batch of pancakes to prevent burning. Oil pan between batches.


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