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Gingersnap Pancakes With Ginger Syrup 'N' Cream

Vegan Gingersnap Pancakes With Ginger Syrup ā€˜Nā€™ Cream! So delicious and full of wonderful spices. These are ADDICTING!
Servings 6

Ingredients

  • Dry Ingredients
  • 1 cup whole wheat pastry flour
  • 1 tablespoon ground flaxseed
  • 2 tablespoons cornstarch
  • 3 tablespoons organic sugar use less if you prefer your pancakes less sweet, but it will taste less like a gingersnap
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1 heaping teaspoon dried ground ginger spice add more if you want them extra spicy
  • 1/2 teaspoon ground allspice
  • Wet Ingredients
  • 3/4 cup "lite" canned coconut milk I recommend Thai Kitchen
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons grapeseed oil For oil-free, sub with a very creamy almond butter and increase the milk by a few tablespoons to reach a smooth, but thick pourable batter
  • 2 tablespoons unsulphered molasses
  • 1 1/4 teaspoon vanilla extract
  • Ginger Syrup
  • 1/4 cup pure maple syrup
  • 1/4 teaspoon cinnamon powder
  • 1/8 teaspoon ground roasted ginger

Instructions

  1. First, combine only 1/4 cup of the milk with the flaxseed into a coffee mug or small bowl and whisk very well with a fork. Set aside for at least 5 minutes. This will be your "egg" and it needs to sit to become thick and slightly gel-like. In a separate medium-sized bowl, sift together or pass the remaining dry ingredients through a fine mesh strainer so there are no lumps. Now, after the flaxseed mixture has sat for several minutes, add the remaining wet ingredients (including the remaining 1/2 cup of milk) and whisk very well until combined. Now pour the wet ingredients into the dry ingredients and stir gently with a spoon until just combined. Set the batter aside for 10 minutes. Set your timer if you have to, but be patient, this will give you fluffy pancakes. At the same time you set the batter aside, place a small pan over heat set between medium and low. After 10 minutes, both your batter and hot pan will be ready.
  2. Lightly spray the heated pan with nonstick spray. Use a 1/3 measuring cup and spoon to pour the batter onto the heated pan. This will give you a nice size, thick pancake. If you prefer them smaller, use a 1/4 cup. I like mine fairly large though. Do NOT overly spread out the batter or flatten it, it will be thick. That's what you want. Cook around 3 minutes or until the edges have firmed up well, flip over, and cook another 1-2 minutes. Make sure to lightly spray the pan for each pancake. If you notice your pancakes are browning too fast, turn the heat down a bit.
  3. For the Ginger Syrup, Whisk the spices into the syrup and heat and pour over your pancakes. Oh my. Pure ginger heaven. If you really want to go all out...throw some coconut whipped cream on top sprinkled with ground ginger! For this, just place a can of full fat coconut milk (I like Thai brand) in the fridge the night before. It will harden and thicken the "cream" at the top of the can. Scoop it out and spoon over your pancakes or whip it if you like.

Recipe Notes

Nutrition per pancake: 197 calories/ 8.26g fat/ 2.33g protein/ 29 carbs (I eat 2 at breakfast, but my husband is satisfied with one, they are fairly thick and filling) For a significantly less fat version, you can try subbing half the oil for applesauce, but that tends to give a more mushy pancake, so it's up to you. I definitely do not like the effect of the applesauce in them.