Vegan Gingerbread Pancakes

5 from 1 vote
Course Breakfast
Servings 4 12 medium pancakes

Ingredients
  

  • 1 cup unsweetened apple sauce
  • 1 cup almond milk or non-dairy milk of your choice
  • 2 Tbsp lemon juice
  • 4 Tbsp molasses
  • 2 tsp vanilla extract
  • 2.5 cups oat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp. ground cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp salt

Instructions
 

  • In a medium bowl, whisk together all ingredients
  • Heat a non-stick pan with about a Tbsp. of coconut oil over medium heat.

Spoon batter into the pan (about 1/4 cup per pancake) (may need to gently spread with the back of a spoon if it doesn’t spread on it’s own)
  • Cook about 4-5 minutes per side, flipping when golden around the edges. Repeat until all batter used up!

  • Serve warm with your favourite toppings
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