Skip to content

Vegan Gingerbread Pancakes

Recipe

Delicious vegan pancakes made with almond milk, cider vinegar and cinnamon.

Serves: 16 people   |   Prep time: 5 minutes   |   Cooking time: 10 minutes

British   |   Breakfast   |   Dairy Free   |   Vegetarian   |   Vegan

  

Ingredients

  • 130g Plain Flour
  • 30g Caster Sugar
  • 25ml Apple Cider Vinegar
  • 25g Fresh Peeled Ginger
  • ½ tsp Ground Cinnamon
  • 1 tsp Baking Powder
  • 250ml Unsweetened Almond Milk
  • 25g Almond Butter
  • Sunflower Oil

To finish

  • 25g Desiccated Coconut
  • Maple Syrup

  

Method

  1. Grate the ginger and then chop as fine as possible. Add this to the flour, cinnamon, sugar and baking powder in a bowl and whisk well. Add the almond milk, cider vinegar and almond butter and whisk well to combine.
  2. Heat a little oil in a non-stick frying pan and cook tablespoons of the batter, swirling slightly to get a round pancake. Keep the pancakes warm will you cook the rest.
  3. Serve stacked sprinkled with the coconut and drizzled with some maple syrup.