Delicious vegan pancakes made with almond milk, cider vinegar and cinnamon.

  • Serves: 16 people
  • Prep time: 5 minutes
  • Cooking time: 10 minutes
    • British
    • Dairy Free
    • Vegetarian
    • Vegan

    Vegan Gingerbread Pancakes

    Recipe Information

    Ingredients
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    130g Plain Flour

    30g Caster Sugar

    25ml Apple Cider Vinegar

    25g Fresh Peeled Ginger

    ½ tsp Ground Cinnamon

    1 tsp Baking Powder

    250ml Unsweetened Almond Milk

    25g Almond Butter

    Sunflower Oil

    To finish

    25g Desiccated Coconut Maple Syrup

    Method

    Grate the ginger and then chop as fine as possible.

    Add this to the flour, cinnamon, sugar and baking powder in a bowl and whisk well.

    Add the almond milk, cider vinegar and almond butter and whisk well to combine.

    Heat a little oil in a non-stick frying pan and cook tablespoons of the batter, swirling slightly to get a round pancake.

    Keep the pancakes warm will you cook the rest.

    Serve stacked sprinkled with the coconut and drizzled with some maple syrup.

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