Gingerbread Pancakes https://thesourcebulkfoods.com.au/wp-content/uploads/2021/04/Gingerbread-Pancakes.jpg Vegan Friendly, Breakfast Gingerbread Pancakes: 1 cup soy milk 1 tsp vanilla extract 1 tsp apple cider vinegar 1 packed cup plain flour 3 tsp baking powder 3 tbsp coconut sugar or brown sugar 1/8 tsp fine Celtic sea salt 1 1/4 tsp ground ginger (adjust to taste) 1 tsp ground cinnamon Pinch of ground nutmeg   In a large bowl, combine the milk, vanilla and apple cider vinegar. Whisk well. Add in the remaining dry ingredients and whisk well until smooth. Lightly grease a non-stick frypan over medium heat. Pour in 1/4 cup of the batter to form each pancake. Cook until bubbly then flip and cook until both sides are golden. Repeat for the remaining batter. Stack onto a plate and top with ingredients of your choice, plus a dusting of icing sugar and maple syrup on the side. Enjoy immediately! Find out more about Cherie Tu at www.cherietu.com Follow her on Instagram @thrivingonplants PT20M

Gingerbread Pancakes

DOWNLOAD RECIPE

Gingerbread Pancakes

Spice up your morning with these fluffy vegan pancakes

Recipe and Image by Cherie Tu @thrivingonplants.

INGREDIENTS

Gingerbread Pancakes:

 

TIME

20 Minutes

SERVES

2-3

DIFFICULTY
METHOD

In a large bowl, combine the milk, vanilla and apple cider vinegar. Whisk well.

1

Add in the remaining dry ingredients and whisk well until smooth.

2

Lightly grease a non-stick frypan over medium heat. Pour in 1/4 cup of the batter to form each pancake. Cook until bubbly then flip and cook until both sides are golden. Repeat for the remaining batter.

3

Stack onto a plate and top with ingredients of your choice, plus a dusting of icing sugar and maple syrup on the side.

Enjoy immediately!

4

Find out more about Cherie Tu at www.cherietu.com

Follow her on Instagram @thrivingonplants

5

Breakfast

WHERE TO

FROM HERE?

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