Dec 18, 2016

Gingerbread Pancakes ~ Vegan, Gluten-free and Oil-free!


vegan gingerbread pancakes

Hey y’all! I just had to pop on here this morning and share this recipe with you because it is… SO. GOOD. And with Christmas around the corner, I thought you may want to try these out! They would be great for a holiday brunch. With a couple of tweaks to my basic, gluten-free pancake recipe, these gems were born. Yay!

I made a yummy cashew-based sauce to top them off but you can use whatever pancake toppings your heart desires. I hope you enjoy these as much as Mountain Man and I did!

Healthy trails and Happy Holidays from my kitchen to yours!






Gingerbread Pancakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 20 pancakes

A delicious, vegan holiday breakfast... or dessert!


  • 2 cups buckwheat flour
  • 3 TBS tapioca starch
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 tsp ground ginger
  • ¼ tsp ground cloves
  • pinch sea salt (optional)
  • wet:
  • 1½ cups plant-based milk (I used soy milk)
  • ½ cup unsweetened applesauce
  • ¼ cup pure maple syrup
  • 3 TBS blackstrap molasses
  • for the sweet cashew cream sauce:
  • 1 cup raw cashews
  • 1 cup water
  • ¼ cup pitted medjool dates (about 4)
  • 1 tsp vanilla extract


  1. To make the cream sauce simply blend all of the ingredients together in a high powered blender. If your blender isn't high powered, soak the cashews for about 4 hours first.
  2. Mix all dry ingredients together.
  3. In a separate bowl, mix wet ingredients together until well incorporated.
  4. Add the wet ingredients to the dry and whisk well to combine.
  5. Drop by scant ¼ cupfuls onto a hot non-stick or lightly oiled skillet over medium heat.
  6. Flip when bubbles start to appear and edges are dry and cook until golden on the bottom.
  7. Enjoy!
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2 responses to “Gingerbread Pancakes ~ Vegan, Gluten-free and Oil-free!”

  1. Bethery says:

    These sound delicious. I’ll try them out as research for next holiday season.

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