Super easy and deliciously spiced gingerbread pancakes that are secretly vegan, eggless, and gluten free! Perfect for Christmas breakfast!
- 1 1/2 cups cassava flour
- 2 tbsp arrowroot starch
- 2 tbsp coconut sugar
- 2 teaspoons baking powder
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 1/2 cups coconut milk + 1 tsp apple cider vinegar
- 2 tbsp unsweetened applesauce
- 2 tablespoons molasses
- 2 teaspoons pure vanilla extract
Prep: Measure out all ingredients. Mix the coconut milk with apple cider vinegar to create vegan buttermilk, and set aside. Prep your pancake griddle by greasing it lightly with oil. Set aside.
Whisk the dry ingredients: In a small bowl, whisk together the cassava flour, arrowroot, cinnamon, ginger, and baking powder. Set aside.
Make the gingerbread pancake batter: In a large bowl, whisk together the vegan buttermilk, molasses, and applesauce. Add in the flour mixture, and whisk until there are no more clumps of flour. The batter will be slightly runnier than regular pancake batter.
Cook the pancakes: Allow your pancake batter to rest as your pancake griddle heats. Once heated, pour about 1/3 cup of batter per pancake. Cook for about 3-4 minutes, or until there are bubbles forming on the top of the pancakes. The edges should look set as well. Flip and cook for another minute on the other side. Then plate and repeat for any remaining batter.
Serve! Top your vegan gingerbread pancakes with coconut whipped cream, sugared cranberries, maple syrup, and/or vegan butter!