Vegan Gingerbread Pancakes with Warm Pear Sauce.
These vegan gingerbread pancakes are spicy and delicious. Warmed pears and a sugar glaze takes these over the top!
Ingredients
For the pancakes:
- 1 ½ cups spelt flour or whole wheat flour, or all-purpose flour
- 3 Tablespoons organic cane sugar
- 1 ½ Tablespoons baking powder
- 1 ½ teaspoons cinnamon
- ½ teaspoon ground ginger
- pinch ground cloves
- 1 teaspoon vanilla extract
- 2 ½ Tablespoons molasses
- 1 ¼ cups non-dairy milk
- ⅓ cup organic canola oil or melted vegan buttery spread
For the pear sauce:
- 4 pears peeled and diced
- 2 Tablespoons vegan buttery spread
- 1 ½ Tablespoons organic cane sugar
- ½ teaspoon cinnamon
For topping:
- 3 Tablespoons powdered sugar
Instructions
- In a large bowl, whisk together the spelt flour, sugar, baking powder, cinnamon, ginger, and cloves.
- Add the vanilla extract, molasses, non-dairy milk, and organic canola oil. Stir until combined. Set aside to rise for about 5 minutes.
- Place a tablespoon of vegan buttery spread in a frying pan and heat over medium heat. Once the butter is sizzling, spoon some batter into the pan.
- Cook the pancakes for about 5 minutes before flipping them with a thin spatula. The edges should look cooked before you try to flip them. If they are browning too fast, lower the heat. Repeat with remaining batter.
Make the warm pear sauce:
- Place the vegan buttery spread, pears, cinnamon, and sugar in a saucepan. Cook over medium low heat until pears are warm and soft.
- Top pancakes with pears and a dusting of powdered sugar before serving.
Notes
This recipe should make about 12 small pancakes. Serving size is two pancakes plus pear sauce.
These will keep in the refrigerator for four days.
Nutrition
Calories: 428kcalCarbohydrates: 63gProtein: 6gFat: 18gSaturated Fat: 2gSodium: 63mgPotassium: 632mgFiber: 8gSugar: 32gVitamin A: 401IUVitamin C: 9mgCalcium: 232mgIron: 3mg
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