Buttermilk Gingerbread Pancakes
These healthy Buttermilk Gingerbread Pancakes are the ultimate holiday breakfast! Make them on Christmas morning or whenever you want to feel festive. They’re fluffy, vegan and made with whole wheat flour!
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, 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 many things as I can. From the music I play to the outfits I wear and of course the food I eat, I try to add a little holiday flare.
To add some holiday flare, I’ve been adding pomegranate seeds to dishes like oats, salads and toast and eating pesto, tomato and mozzarella grilled cheeses because of the red, white and green colours. I’ve also been eating these healthy (and vegan!) Buttermilk 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!
About These Buttermilk Gingerbread Pancakes:
Pancakes are my favourite weekend breakfast, and these holiday-inspired Gingerbread ones are perfect for a brunch on Christmas morning or 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 cream would be delicious! And of course, a drizzle of maple syrup is a must.
I’ve also been enjoying some seasonal fruits with these Gingerbread Pancakes because I haven’t been able to get enough of clementines and pomegranate seeds this time of year. If you do make these pancakes, I’d love to see how you dress them up.
If you’ve never made vegan “buttermilk” before, it’s easy! You do the same as you would to make regular buttermilk at home, but with non-dairy milk. Just add 1 tbsp of lemon juice or vinegar to 1 cup of non-dairy milk of choice. 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.
What You Need to Make This Recipe:
Whole wheat flour or whatever flour you’d like to use. I think oat flour would also be great!
Spices like cinnamon, ginger and nutmeg.
Molasses! This gives sweetness and the nice gingerbread flavour.
Lemon juice and non-dairy milk to make the vegan “buttermilk”.
One flax egg. To make this, whisk 1 tbsp ground flax seed with 3 tbsp water and let sit for 5 minutes.
Coconut oil or another vegetable oil.
And just a few other ingredients that you probably have in your pantry right now!
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Connect with Hannah Magee RD:
If you make my recipes, don’t forget to snap a photo and share it with me on Instagram @hannahmagee_rd!
Buttermilk Gingerbread Pancakes
- 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!