Print
Dairy Free Gingerbread Pancakes
These dairy free gingerbread pancakes are perfect for a festive holiday breakfast!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 pancakes
Calories 127 kcal
Ingredients
- 1 cup oat milk
- 1 tbsp vinegar
- 1 egg
- 1/4 cup molasses
- 3 tbsp brown sugar
- 2 tbsp avocado oil (or canola oil)
- 2 tsp cinnamon
- 1 1/2 tsp ground ginger
- 1/4 tsp allspice
- 1/4 tsp salt
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
Instructions
-
Combine the oat milk and vinegar in a measuring cup. Set aside for now.
-
In a large mixing bowl, whisk the egg. Then stir in the molasses, brown sugar, oil, cinnamon, ginger, allspice, and salt.
-
In a separate bowl, stir together the flour, baking powder, and baking soda.
-
Add the dry ingredients to the wet ingredients. Pour in the oat milk and vinegar combination that was set aside. Stir the ingredients together until combined.
-
Let the batter sit for a few minutes while you preheat a griddle. When hot, pour the batter onto the griddle to your preferred pancake size (or use a 1/4 cup measure if you want uniform size).
-
Cook for around 2-3 minutes, or until bubble start forming and the edges are browning. Flip and cook another 2-3 minutes, until pancakes are cooked through. Repeat with remaining batter.
-
Serve warm with maple syrup, or top with coco whip and fresh berries. Enjoy!
Recipe Notes
This recipe makes about 10 to 12 small-medium pancakes. For the purpose of the nutrition analysis, assume a yield of 12 pancakes.
Nutrition analysis (approximate per pancake): 127 calories, 3 g fat, 0.5 g saturated fat, 180 mg sodium, 23 g carbohydrate, 1 g fiber, 7.5 g sugar, 2.5 g protein, Vitamin D: 2%, Calcium: 7%, Iron: 7%, Potassium: 4%