#gingerbreadflavors

These vegan gingerbread pancakes are a great way to start the holiday season. They taste great because they are spiced with ginger, cinnamon, and nutmeg and sweetened with molasses and maple syrup.

Ingredients: 1 cup flour. 1 tablespoon baking powder. 1 teaspoon ground ginger. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon salt. 1 tablespoon molasses. 1 cup almond milk. 1 tablespoon apple cider vinegar. 1 tablespoon maple syrup. 1 tablespoon vegetable oil.

Instructions: Put flour, baking powder, ginger, cinnamon, nutmeg, and salt in a bowl and mix them together. Put the molasses, almond milk, apple cider vinegar, maple syrup, and vegetable oil in a different bowl. Pour the wet ingredients into the dry ones slowly while stirring them together until they are just mixed. Set a nonstick skillet over medium heat and add a little oil or vegan butter to get it ready. For each pancake, put 1/4 cup of batter on the pan. Start cooking when the top starts to bubble. Then turn it over and cook until both sides are golden brown. Do it again with the rest of the batter. As it's cooking, top it with maple syrup and other things you like.

Prep Time: 10 minutes

Cook Time: 15 minutes

These Gingerbread Pumpkin Pancakes are a delightful fusion of cozy gingerbread spices and the earthy sweetness of pumpkin. Perfect for a comforting breakfast or brunch during the fall and winter months.

Ingredients: 1 cup all-purpose flour. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp ground ginger. 1/2 tsp ground cinnamon. 1/4 tsp ground cloves. 1/4 tsp nutmeg. 1/4 tsp salt. 1/4 cup brown sugar. 1/2 cup canned pumpkin puree. 1 large egg. 1 cup buttermilk. 2 tbsp molasses. 2 tbsp melted butter. 1 tsp vanilla extract.

Instructions: In a mixing bowl, whisk together the flour, baking powder, baking soda, spices, salt, and brown sugar. In another bowl, whisk together the pumpkin puree, egg, buttermilk, molasses, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Heat a griddle or non-stick skillet over medium-high heat and grease it lightly with butter or cooking spray. Pour 1/4 cup portions of the pancake batter onto the griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Serve the gingerbread pumpkin pancakes warm with maple syrup and your favorite toppings. Enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes