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stacked gingerbread pancakes with syrup being poured

Gingerbread Oatmeal Pancakes

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
Keyword gingerbread pancakes, vegan gingerbread
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 145kcal


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


  • 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.


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


Calories: 145kcal | Carbohydrates: 30g | Protein: 2g | Fat: 1g | Fiber: 1g | Sugar: 14g