Gingerbread Pancakes

Here’s another delicious recipe from the Vega Team at 

Gingerbread Pancakes

Ingredients: (makes around 8 pancakes)

1/2 cup unsweetened applesauce

1/2 cup non-dairy milk (I used homemade cashew milk)

2 tbsp blackstrap molasses (I didn’t have molasses at home so I used 2 tbsp of dark pure maple syrup)

1 cup gluten free flour (I used amaranth flour)

1 scoop Vega Sports Protein, Vanilla (or you can use any vegan plant-based vanilla protein powder)

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp ground ginger (I used 1 tsp fresh grated ginger)

1/4 tsp ground cloves

1 Tbsp coconut oil

Optional Toppings: sliced banana, chopped nuts, maple or agave syrup


1. Whisk together non-dairy milk, applesauce, and molasses.  Set aside.

2. In a separate bowl, mix remaining dry ingredients.

3. Incorporate the dry ingredients into the wet, mix until just combined.  Add more non-dairy milk if the batter appears too thick.  (I didn’t need to).

4. Melt coconut oil over a non-stick pan over medium heat, or use a griddle.

5. Add a quarter cup of the batter into the pan.  Flip once bubbles have formed and popped (approx. 2 min each side)

6. Top with fresh fruits, nuts, or syrup.  Enjoy!

Gingerbread Pancakes

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