Dairy and Egg Free Gingerbread Pancakes
- Rose Huxford
- 5 days ago
- 2 min read
The distinctive blend of sweet and spicy flavors from all the warm autumn spices, combined with molasses and date syrup, makes my Dairy and Egg Free Gingerbread Pancakes an ideal breakfast for the holiday season. Enjoy it with warm maple syrup, nuts, hemp seeds and some pumpkin seeds for added nutrients. This can also be made Gluten Free!
Dairy and Egg Free Gingerbread Pancakes
Yields: 9 medium size pancakes
Prep-time: 5 minutes
Cook-time: ~7 minutes on each side
Equipment: 1 large skillet pan, 1 large mixing bowl, 1 small mixing bowl, medium size liquid measuring cup, measuring cups, measuring spoons, whisk, spatula.
Ingredients
2 cups all purpose flour or 1:1 gluten free baking flour
1 tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3 tbsp maple sugar or brown sugar or coconut sugar
2 tsp all spice
1/4 tsp ground cloves
1/4 tsp ground ginger
1 tbsp ground cinnamon (I use Ceylon Cinnamon)
1 tbsp chia seeds (or 2 eggs)
3 tbsp water (ignore if using eggs)
1 1/4 cup dairy free milk (I used unsweetened almond milk)
3 tsp apple cider vinegar, or white vinegar, or lemon juice
1 tsp pure vanilla extract
2 tbsp unsulphured molasses
2 tbsp date syrup
1/s stick dairy free butter, melted, plus more for pan
Directions
Begin by preparing your chia egg (omit this step if you're using regular eggs): In a small bowl, mix chia seeds with water, but do not stir immediately. Allow the chia seeds to sit in the water for a few minutes before stirring. Afterward, stir to mix the chia seeds into the water. Let the mixture sit again before giving it a final stir. It should look like a gelatin mixture.
To create homemade buttermilk, combine dairy-free milk with apple cider vinegar in a liquid measuring cup. Stir the mixture and let it sit for a few minutes, this will enable it to curdle and slightly thicken.
In a large mixing bowl, whisk together your flour, baking powder, baking soda, salt, sugar, and spices.
Then, incorporate molasses and vanilla extract into your buttermilk, mix well, and add it to the dry ingredients along with chia eggs (or regular eggs), date syrup, and melted butter.
Use a spatula to bring all of the ingredients together until just incorporated. Avoid over mixing!
Heat your skillet on medium-high and add 1/2 tablespoon of butter (or more). Distribute the butter evenly across the pan.
Add approximately 1/2 cup of batter to your heated pan. I usually put about three pancakes' worth of batter in my pan, but you can opt for four or fewer.
Cook each side for approximately 7-8 minutes (depending on your stove), or until bubbles form on the sides and the bottom turns a deep golden brown. Flip and do the same for the other side.
Enjoy with warm maple syrup, nuts, seeds and a sprinkle of powder sugar.
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