Gingerbread Oatmeal Pancakes

stacked gingerbread pancakes with syrup being poured

This vegan Gingerbread Oatmeal Pancakes recipe is perfect for a healthy Christmas morning breakfast! Made with fresh ginger, molasses, oat flour, and no refined sugar these flourless pancakes taste like the holidays!

Course Breakfast, Snack

Cuisine American

Prep Time 5

Cook Time 25

Resting Time 10

Total Time 30

Servings

Calories 145kcal

Author Marisa Moore

Ingredients

2 cups oat flour (ground from whole oats)
2 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon gingerbread spice mix (or 1 t cinnamon, ½ teaspoon ground allspice, ginger, cloves & nutmeg)
¾ cup unsweetened applesauce
½ cup maple syrup
¼ cup molasses
2 tablespoon avocado oil (or any neutral tasting oil)
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ inch peeled and chopped fresh ginger
extra oil or butter for the griddle

Instructions

Whisk the oat flour, baking powder, baking soda, gingerbread spice in a mixing bowl.
Add the applesauce, maple syrup, molasses, lemon juice, vanilla extract, oil, and chopped fresh ginger to a blender. Puree until smooth. Add puree to the dry ingredients and mix just until combined. Let sit 15 minutes.
Heat a griddle or large skillet over medium heat - until small drops of water sizzle and evaporate within a few seconds. Brush the hot skillet with oil or vegan butter to coat.
Drop two tablespoons of batter onto the griddle for each pancake. Cook pancakes - 3 at a time- in the hot pan until small bubbles form on the top. Flip once. The pancakes should be golden brown.
Serve with butter, whipped cream, powdered sugar, or maple syrup, if desired.

Notes

TIP: To keep the cooked pancakes warm, place on a heat-safe plate in a 175ºF oven until ready to serve.

Nutrition