Gingerbread Spice Vegan Pancake Recipe

Save this Gingerbread Spice Vegan Pancake Recipe for your next family holiday breakfast! These pancakes are dairy free and egg free. Loaded with gingerbread flavor and topped with Ginger Maple Syrup! I’m not really a morning person. Therefore I’m not really a breakfast person either. You certainly will never find me flipping pancakes at 7am! I can barely bring myself to toast a bagel before 10am. I’m really not a morning person.

Luckily these pancakes make a great breakfast-for-dinner option too. Whether for breakfast or dinner, this Vegan Pancake Recipe is a perfect winter meal! The pancakes are made without eggs. Regular dairy milk has been swapped out for Silk Vanilla Coconutmilk. Not only are these pancakes Gingerbread Spiced. They are then drenched with Sweet Ginger Maple Syrup!

Hey, I may even get out of bed early for these pancakes! TRY SILK & SAVE! Get coupons, a special birthday offer, sweepstakes and promotional information and monthly chances to win a year’s supply of Silk! You can also check out more Silk goodness on the Silk Facebook page. These pancakes are super easy to make.

Mix up the six ingredients and start flippin’ your flapjacks! Use store bought gingerbread spice. Or check out my DIY Gingrebread Spice Mix Recipe. The Sweet Ginger Maple Syrup is a simple mixture made with ginger preserves and maple syrup. And it is AhhhhMazing! Join My Wonky Wonderful World and Never Miss a Recipe!

1. Mix maple syrup and ginger preserves. Let sit at room temperature while preparing pancakes. 2. Combine flour, gingerbread spice, brown sugar, baking powder and salt with a fork. Add coconutmilk, stir until batter forms and no large lumps remain. Grease griddle or fry pan with a light coating of vegetable oil. Heat over medium for 1-2 minutes. Drop pancake batter by the 1/4 cup.

Flip once small bubbles appear on top (1-2 minutes). Cook 1-2 minutes on other side. 3. Slightly decrease heat after the first batch of pancakes to prevent burning. Oil pan between batches. 4. Serve pancakes topped with vegan butter and a generous drizzle of ginger maple syrup. Recipe yields 6-8 pancakes. This conversation is sponsored by Silk. The opinions and text are all mine.

Granola is a great breakfast because it contains a balanced amount of nutrients and protein to start a new day. It is also a good snack because it also provides energy without causing obesity. During the picnic trip Granola is the food of choice brought with the convenience of neat. If your health is your top priority, choose Granola or Shredded. How to make Granola simple at home, 1 cup of dried fruit or as you like.

Step 1: Open the oven at 150 degrees Celsius. For all ingredients in the Dry mix in the pan. Step 2: Put the ingredients in the wet mixture into the stove on the stove, stirring until the sugar dissolves. Grab the vanilla and mix well. Pour the mixture into the dry mix quickly. Step 3: Arrange cereals in a baking tray with baking paper.

Put in the oven for 45 60 minutes. Every 15 minutes, remove the chopped or chopped whole grain to golden. After the golden cereal is brought out of the oven and cooled. Put in a sealed vial for 2 weeks. Step 4: Use Granola with fresh fruits and milk for a simple and nutritious breakfast. Easy avocado toast and poached eggs with cherry tomatoes and blueberries!

Perfect mix of sweet and salty! In a large bowl, whisk together the milk, yogurt, chia seeds, honey, vanilla bean powder and salt until combined. Cover the bowl with plastic wrap and place it in the fridge to chill and thicken, for about 2 hours or even overnight. When you’re ready to eat the pudding, spoon it into 4 or 6 glasses or jars of your choice. Then a drizzle of the blood orange syrup. Add on some orange segments, chopped dark chocolate and toasted almonds.

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