Plant Based Gingerbread Pancakes

January doesn’t bring us 80 degree weather in New England, it brings us Nor’easters. So, in order to survive this storm, I’ve gathered all the ingredients that are necessary to make… gingerbread pancakes!
These came out great, I was eating them right as they were coming off the skillet. I eventually stopped when I realized the photo op for these delicious pancakes were in danger due to my lack of control. Enjoy the recipe, stay warm, and be safe!

Ingredients / Directions:

3/4 cup So Delicious plain and unsweetened coconut milk
2 tbs of apple cider vinegar
(combine these two and let stand at room temp for 1 hour)
1 cup flour
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
(combine these 5 dry ingredients in a bowl, mix well)
1 tbs freshly grated ginger
1 tbs grown Flax seeds + 3 tbsp water (= 1 egg)
2 tbs melted Earth Balance butter
(whip together and add milk)

Filling:

1/4 cup Nuttin Ordinary Original cashew cheese
2 tbs molasses
1/2 tsp cinnamon
1 tsp freshly grated ginger (or powder)
(mix well and spread between pancakes instead of butter)

Toppings:

Banana, walnuts, and a little molasses drizzled on top

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