Buttermilk Gingerbread Pancakes
The holidays are in full swing now and I’m totally into it. Are you?
On Sunday evening my family got together and decorated the Christmas tree, made homemade hot chocolate (SO.GOOD.) and watched The Grinch! It was so fun and festive and the perfect way to wind down after a buy weekend.
While I’m enjoying the month so far, I am feeling like it’s going by way too fast, as it does almost every year. One way that I try my best to enjoy the season as much as I can is to put a festive spin on as much as I can! From listening to music to the outfits I wear , to of course the food I eat, I try to add a little holiday flare.
So these past couple weeks I’ve been adding pomegranate seeds to dishes like oats, salads and toast and eating pesto/tomato/mozzarella grilled cheeses because of the red, white and green colours! I’ve also been eating these healthy (and vegan!) Gingerbread Pancakes like it’s my job because I wanted to get the recipe just right for you all. Finally, I think I’ve done it!
Pancakes are my favourite weekend breakfast, and these holiday-inspired Gingerbread ones are perfect for a brunch on Christmas morning or even Boxing Day! They’re spiced just right and fluffy to boot. I like to pair them with Greek or coconut yogurt, but if you’re feeling extra fun – coconut whip (to stay on the vegan theme) would be delicious! And of course a drizzle of maple syrup.
I’ve also been eating some seasonal fruits with these pancakes because I haven’t been able to get enough of clementines or pomegranate seeds. If you do make these pancakes, I’d love to see how you dress them up. Be sure to tag me on Instagram, Twitter or Facebook so I can see! Happy Holidays everyone! I hope you enjoy. 🙂
PS – If you’ve never made vegan “buttermilk” before – it’s easy! You do the same as you would to make your own cow’s buttermilk at home. Just add 1 tbsp of lemon juice or vinegar to 1 cup of non-dairy milk of choice and let sit for 5-10 minutes, allowing the milk to curdle. You can also just use regular non-dairy milk if you like, but I find the “buttermilk” helps the pancakes rise a little better, contributing to a more fluffy texture when they’re cooked.
Buttermilk Gingerbread Pancakes
An easy, vegan holiday breakfast recipe! Vegan, fluffy and spiced just right.
- 1 cup whole wheat flour
- 2 tbsp brown sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp lemon juice or vinegar
- 1 cup non-dairy milk
- 1 flax egg
- 3 tbsp molasses
- 1 tbsp coconut oil melted
- 1 tsp vanilla extract
In a small bowl, whisk flax egg ingredients (1 tbsp ground flax + 3 tbsp water) and let sit until needed. In a separate bowl, whisk non-dairy milk and lemon juice to create "buttermilk" and let sit until needed (about 5 minutes).
In a large bowl, whisk together all dry ingredients until combined. Then in a medium bowl combine wet ingredients (including flax egg and buttermilk) and whisk together until well-combined. Pour wet ingredient mixture into dry ingredient mixture and stir until just combined and batter is wet and lumpy - don't overmix!
Scoop about 1/4 cup batter per pancake on to a skillet at medium heat. Flip the pancake when bubbles form and the underside of the pancake is beginning to brown (you can check this using a spatula). Serve warm with toppings of your choice! Enjoy!