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!
- 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!