Gingerbread Spice Vegan Pancake Recipe

Save this Gingerbread Spice Vegan Pancake Recipe for your next family holiday breakfast!  These pancakes are dairy free and egg free.  Loaded with gingerbread flavor and topped with Ginger Maple Syrup!

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Holiday Pancake Recipe

I’m not really a morning person.  Therefore I’m not really a breakfast person either.  You certainly will never find me flipping pancakes at 7am!  I can barely bring myself to toast a bagel before 10am.  I’m really not a morning person.

Luckily these pancakes make a great breakfast-for-dinner option too.  Whether for breakfast or dinner, this Vegan Pancake Recipe is a perfect winter meal!

pancake batter ingredients in glass bowl with coconut milk carton in backgroundPin

These pancakes are super easy to make.  Mix up the six ingredients and start flippin’ your flapjacks!

Use store bought gingerbread spice.  Or check out my DIY Gingrebread Spice Mix Recipe.

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The Sweet Ginger Maple Syrup is a simple mixture made with ginger preserves and maple syrup.

And it is AhhhhMazing!

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Gingerbread Spice Vegan Pancakes

Save this Gingerbread Spice Vegan Pancake Recipe for your next family holiday breakfast!  These pancakes are dairy free and egg free.  Loaded with gingerbread flavor and topped with Ginger Maple Syrup!
4.56 from 25 votes
Print Pin
Course: Breakfast
Cuisine: American
Keyword: pancake recipes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 1
Calories: 282kcal

Ingredients

Pancakes

  • 1 Cup Flour
  • Tablespoons Gingerbread Spice
  • 2 Tablespoons Dark Brown Sugar
  • 1 Tablespoon Baking Powder
  • 1/4 teaspoon Sea Salt
  • 1 Cup Silk Vanilla Coconutmilk

Syrup

  • 1/2 Cup Pure Maple Syrup
  • 1 Tablespoon Ginger Preserves

Instructions

  • Mix maple syrup and ginger preserves. Let sit at room temperature while preparing pancakes.
  • Combine flour, gingerbread spice, brown sugar, baking powder and salt with a fork. Add coconutmilk, stir until batter forms and no large lumps remain. Grease griddle or fry pan with a light coating of vegetable oil. Heat over medium for 1-2 minutes. Drop pancake batter by the 1/4 cup. Flip once small bubbles appear on top (1-2 minutes). Cook 1-2 minutes on other side.
  • Slightly decrease heat after the first batch of pancakes to prevent burning. Oil pan between batches.
  • Serve pancakes topped with vegan butter and a generous drizzle of ginger maple syrup.

Notes

Recipe yields 6-8 pancakes.

Nutrition

Serving: 1g | Calories: 282kcal | Carbohydrates: 65g | Protein: 4g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 543mg | Fiber: 1g | Sugar: 36g
Tried this recipe?Mention @wonkywonderful or tag #wonkywonderful!
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Welcome!

Nicole Harris is the recipe creator behind WonkyWonderful, sharing fast, budget-friendly meals for busy families. Since 2012 she’s been developing 30-minute dinners, kid-approved favorites, and holiday dishes with flair - all with real ingredients and no fuss. She grew up stretching simple pantry staples into something delicious, and that shows up in every recipe: easy, affordable, and full of flavor. Read more...

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