• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, breakfast, gluten-free, oil-free, sweet · November 30, 2019

Gingerbread Pancakes

Jump to Recipe·Print Recipe

Fluffy vegan gluten-free Gingerbread Pancakes made with applesauce, oat flour, molasses, and gingerbread spices for an easy healthy holiday breakfast!

Gingerbread Pancakes (vegan + gluten-free)

Slow weekend mornings sipping coffee and making breakfast with good company plus the yummiest flavor of holiday cookies filled with all my favorite spices – these pancakes embody two of the coziest things combined.

It’s sunday and somehow already December, so what better way to start than with a fluffy healthy holiday-inspired pancake stack like this!

Gingerbread Pancakes (vegan + gluten-free)
Gingerbread Pancakes (vegan + gluten-free)
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gingerbread Pancakes

★★★★★ 5 from 2 reviews
  • Author: Natalie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6 pancakes 1x
  • Category: breakfast
  • Method: baking
  • Cuisine: american
Print Recipe
Pin Recipe

Description

Fluffy vegan gluten-free Gingerbread Pancakes made with applesauce, oat flour, molasses, and gingerbread spices for an easy healthy holiday breakfast!


Ingredients

Scale
  • 1/2 cup (120g) unsweetened applesauce
  • 1/2 cup (120g) almond milk
  • 1 tbsp lemon juice
  • 2 tbsps (40g) molasses
  • 1 tsp vanilla extract
  • 1 1/4 cup (150g) oat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp salt

Instructions

  1. Whisk together all the ingredients. 
  2. Heat up a nonstick pan over medium-low heat. Melt or spray with a small amount of coconut oil.
  3. Spoon batter into the pan (about 1/4 cup per pancake) and gently spread with the back of a spoon if it’s too thick to spread on its own.
  4. Cook for 4-5 minutes per side, flipping when golden around the edges.
  5. Repeat until all the batter is gone.
  6. Top with yogurt, fruit, nuts, maple syrup, etc. Enjoy!


Nutrition

  • Serving Size: 3 pancakes
  • Calories: 371
  • Sugar: 21g
  • Fat: 7g
  • Saturated Fat: 1g
  • Carbohydrates: 68g
  • Fiber: 6g
  • Protein: 10g

Keywords: vegan, gluten-free, oil-free, breakfast, brunch, dairy free, egg free, oat flour, christmas

Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN
Gingerbread-Pancakes-(vegan-+-gluten-free)
Pin
Share
Tweet
Email

In: vegan, breakfast, gluten-free, oil-free, sweet · Tagged: breakfast, christmas, oil-free, oat flour, vegan, dairy-free, egg-free, gluten-free, brunch

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Dairy Free Ninja Creami Pumpkin Ice Cream
Gluten-Free Fig Bars Recipe
Cookie Dough Fudge

Comments

  1. Mandy says

    December 2, 2019 at 1:22 am

    Slow weekend mornings sipping on coffee are my jam and my Sunday would have been a lot cozier with a stack of these pancakes 😍 Gingerbread spices + molasses in pancakes sounds absolutely heavenly and I’m so glad we’re shopping tomorrow because I’m out of applesauce!! Can’t wait to make these ❤️

    P.S. – these photos are stunning, Natalie!

    Reply
    • Natalie says

      December 3, 2019 at 3:17 pm

      Since impromptu runs to whole foods for that one ingredient are out right now, I admire your pancake patience😂 But I hope you still had a cozy sunday with lots of warm beverages and baking involved either way! I had so much fun shooting these photos too, my little christmas tree is now officially a photo prop🎄🤗

      Reply
      • Mandy says

        December 8, 2019 at 9:26 pm

        I adore pancake Sundays ❤️ And these were very much enjoyed today! Next time I have to double the batch so Willow has leftovers for the next day! Two big thumbs up from Willow and she wanted me to tell you that she “really liked the taste!” She seriously loves all things gingery so this was a big win! I managed to steal a couple of them for myself and while I didn’t have any fruit to top it with, I did have yogurt and chopped pecans…and of course maple syrup 😍 these were delicious and I can’t wait to make them again! Hope you had a great weekend 😘

        ★★★★★

        Reply
        • Natalie says

          December 9, 2019 at 10:27 am

          YESSSSSSS🤗🤗 It means so much to me when a recipe is Willow approved! I am so happy you guys tried them and hopefully had the coziest sunday to follow. My go-to fruit toppings for pancakes are always berries and since those are very not in season right now my stacks haven’t been as fruity either. But hey more room for syrup😂 Thanks for the review Mandy, and happy monday❤️

          Reply
  2. Cath says

    December 7, 2019 at 9:16 pm

    What about buckwheat spices pancakes topped with sliced persimmons and a layer of tahini-molasse-ginger spread? But I’ll forget the slow lazy mornings….kids never allow me that threat! I most be ready to play and cook more pancakes at 6 am!

    Reply
    • Natalie says

      December 8, 2019 at 12:37 pm

      Oh my goodness that sounds amazing too!Hop you can find a chance to make it happen amidst all your craziness😆

      Reply
  3. Moriah says

    December 19, 2019 at 3:46 pm

    Made these 3 or 4 times in the past two weeks, so you could say I like them 🙂 They are seriously so delicious, and I like that they aren’t too sweet (I don’t use maple syrup). I also bake them in the oven instead of on the stove and really like how they turn out! Great recipe!!

    Reply
    • Natalie says

      December 20, 2019 at 11:28 am

      YAY!! Never too many stacks of festive fluffy pancakes🤗 I am so happy you love them, and great idea on the oven option! I will have to try that, sounds super easy. Happy holidays❤️🎄

      Reply
  4. Lisa says

    December 9, 2020 at 1:47 pm

    I have been Jonesing for ginger bread for awhile. Unfortunately, I am the only gingerbread lover in this house so I didn’t want to make one.
    Was ecstatic to find this recipe.
    It satisfied my craving perfectly.

    Reply
    • Natalie says

      December 9, 2020 at 4:58 pm

      YAY!! I am so happy they hit the spot Lisa🤗 I am the only gingerbread lover in my family too, so I know the struggle ha😆

      Reply
  5. Anna says

    May 8, 2021 at 5:01 pm

    Does this batter need to sit before frying like your fluffy pancake recipe?

    Reply
    • Natalie says

      May 9, 2021 at 11:10 am

      5-10 minutes will make it thicker which leads to puffier pancakes, just be sure to cook them really low and slow if you do let it sit/thicken so the centers aren’t mushy!

      Reply
  6. Jenny says

    October 16, 2021 at 3:35 am

    Great addition to our slow Saturday pancake breakfasts!! I was a little afraid the molasses would be overwhelming but followed the recipe exactly to give it a chance. They were delicious, topped with pumpkin butter, coconut yogurt and maple syrup! Thank you so much for making our breakfasts healthier and more delicious!

    ★★★★★

    Reply
    • Natalie says

      October 16, 2021 at 9:06 am

      Ohmygoodness your toppings sound so perfectly fall dreamy!! Happy to hear you guys loved them Jenny🤗

      Reply

Trackbacks

  1. 21 Easy Vegan Pancakes For Busy Mornings | Pancake Recipes says:
    March 19, 2021 at 4:38 am

    […] These gingerbread pancakes are so tasty and delicious. Made with applesauce, oat flour, molasses, and gingerbread spices for an easy holiday breakfast or snack. These pancakes are vegan, fluffy, gluten-free that are perfect for your whole family and kids too.Get the recipe here. […]

    Reply
  2. 15+ Vegan Pancake Recipes • Bakerita says:
    March 30, 2021 at 9:05 pm

    […] VEGAN GINGERBREAD PANCAKES FROM FEASTING ON FRUIT […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Apple Crisp Bars

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

Tahini Chocolate Chip Ice Cream Sandwiches

Tahini Chocolate Chip Ice Cream Sandwiches

Vegan Gluten-Free Zucchini Bread

Vegan Gluten-Free Zucchini Bread

Chocolate Avocado Pudding Truffles

Chocolate Avocado Pudding Truffles

Chocolate Chai Cupcakes

Chocolate Chai Cupcakes

instagram

Follow @feastingonfruit

CINNAMON APPLE MINI CHEESECAKES🍏 Another treat CINNAMON APPLE MINI CHEESECAKES🍏 Another treat that perfectly toes that early fall line of cozy flavors but easy no-bake prep!

CRUST
6-8 pitted medjool dates
1 cup oats or nuts
Pinch of salt

CHEESECAKE
-1 1/2 cups raw cashews, soaked and drained
-1/4 cup maple syrup or agave
-3 tbsp coconut oil
-1/2 cup full-fat coconut milk
-2 tbsp lemon juice
-1 tsp vanilla extract
-Pinch of salt

CINNAMON APPLES
-1 granny smith apple, finely diced
-2 tbsp maple syrup or coconut sugar
-1 tsp cinnamon

INSTRUCTIONS
Blend the crust ingredients in a food processor until sticky and cohesive. Press a little disc into the bottom of a mini muffin pan (place a strip of parchment paper in each up for easier removal).

Blend filling ingredients until very smooth. Toss diced apples with the maple syrup and cinnamon until evenly coated and juicy. Fold/swirl into the cheesecake base. Spoon on top of the crusts, filling each to the top (makes 12-18 minis)

Freeze overnight. Defrost about 5 minutes, then gently remove from the pan using the parchment strips or a dull knife to pop them out. Enjoy!

#applecinnamon #nobakecheesecake #healthydessertrecipes
DAIRY-FREE PUMPKIN SPICE CREAMI🧡 The fall-flavo DAIRY-FREE PUMPKIN SPICE CREAMI🧡 The fall-flavor-in-summer-form treat you need until the temps really cool off (and probably well after that if you’re anything like me #icecreamyearround)

High-protein, dairy-free, fruit-sweetened, and full of warm cozy pumpkin spice! It legit tastes JUST like the middle of a pumpkin pie, especially if you mix-in some granola or cookie crumbles for that crunchy crust element😋👌

INGREDIENTS
-1 cup light coconut milk (or cashew milk)
-1/2 cup non-dairy yogurt
-1/4 cup pumpkin puree
-2 pitted medjool dates OR 1 tbsp maple syrup
-1 scoop/serving protein powder
-1/2 tsp vanilla extract
-1 tsp pumpkin pie spice
-1/8 tsp salt

Full details on my website → @feastingonfruit link in bio✨

#ninjacreami #dairyfreeicecream #pumpkinicecream
Annnnnnd it’s september! Obviously I had to shar Annnnnnd it’s september! Obviously I had to share something pumpkin spiced to start off the month🎃 Think three musketeers texture but healthier, pumpkin spice inside, and dark chocolate to coat🍫🧡

INGREDIENTS
-1 cup (250g) pumpkin puree
-1/2–2/3 cup water
-8–10 pitted (160g) medjool dates
-1 tbsp pumpkin pie spice
-pinch of salt
-3/4 cup (85g) coconut flour
-1 cup (170g) dark chocolate chips

Blend pumpkin, dates, 1/2 cup water, spice, and salt. Add more water slowly as necessary until you have a thick paste. Transfer to a mixing bowl and stir in coconut flour until you have a ball of dough. Shape into a rectangle approximately 3/4 inch thick. Freeze for at least 2 hours until firm.

Melt the chocolate chips (optionally add 1-2 tablespoons of coconut oil for a thinner/smoother coating). Remove the dough from the freezer and slice into 12 rectangles. Dip each into the melted chocolate coating on all sides. Transfer to a pan or plate lined with wax paper. Refrigerate until the chocolate is set. Store in the fridge.

#pumpkinspiceeverything #veganchocolate #healthydesserts
HOMEMADE FIG BARS💜 Taking the fig newton cookie HOMEMADE FIG BARS💜 Taking the fig newton cookie—a humble classic and favorite—and giving it a homemade healthier vegan cookie bar spin. With a fruit-sweetened filling and buttery gluten-free @sunbutter [a d] crust!

New recipe on my site → @feastingonfruit link in bio✨
NO-CHURN CHOCOLATE SOFT SERVE🤎 Spooning down da NO-CHURN CHOCOLATE SOFT SERVE🤎 Spooning down dairy-free soft serve daily until the weather forces me to switch to stop🍦 If you don’t own a creami, THIS is the ultimate easy blender method!

INGREDIENTS
-15oz can coconut milk
-1 cup nut/seed butter of choice (I used sunbutter)
-1/4 cup maple syrup
-1/2 cup cocoa powder
-1 tsp vanilla extract
-1/2 tsp salt
-Toppings of choice

Pour coconut milk (shake before opening) into an ice cream tray and freeze overnight . Blend the cubes + remaining ingredients in a high speed blender until smooth. You will need to use the tamper and stop to scrape down the sides frequently, try to avoid adding extra liquid. Spoon into bowls as is. Or transfer to a piping bag, freeze for 30 mins or so, then swirl into bowls or cones for the “froyo” look. Top and enjoy!

#softserveicecream #dairyfreerecipes #veganicecream
MONSTER COOKIE GRANOLA BARS! A wholesome happy any MONSTER COOKIE GRANOLA BARS! A wholesome happy anytime snack, but especially back-to-school perfect. You could even double the batch depending on how fast your house will devour them😜 

With chewy oatmeal cookie vibes, mini morsels of chocolate, one bowl prep, and an easy ingredient list🍪🤎🌈 Made with @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk as the sweetener, the sticky binder, and the best caramel-y flavor. Plus an optional protein boost (and a nut-free option!) 

INGREDIENTS
-3 cups (240g) rolled oats
-1/3 cup (45g) vanilla protein powder 
-2 tbsp (20g) chia seeds
-1/2 tsp salt
-1 14oz can @edwardandsons Let’s Do Organic Sweetened Condensed Coconut Milk
-1/2 cup (125g) peanut butter (or SunButter for nut-free)
-1 tsp vanilla extract
-1/2 cup (80g) mini chocolate chips
-1/2 cup candy coated chocolate candies (vegan brand I used linked in my stories)

Preheat the oven to 350°F and line an 8x8” pan with parchment paper or grease. In a large bowl, stir together oats, protein powder, chia seeds, and salt. Add in peanut butter, sweetened condensed coconut milk, and vanilla. Mix until evenly combined and sticky. Fold in chocolate chips and candies. Press the mixture firmly into the prepared pan. Bake for 25-28 minutes. Cool completely before slicing (or even chill first to minimize crumbles)

#monstercookies #veganglutenfreerecipes #healthysnacks
COOKIES & CREAM PIE (made without any oreos🤫) B COOKIES & CREAM PIE (made without any oreos🤫) But I pinky promise you won’t miss ‘em after one forkful of this glorious no-bake cream pie!

CRUST
-4 cups (140g) crispy rice cereal
-1/4 cup (25g) dark cocoa powder
-1/2 cup (125g) nut/seed butter
-1/3 cup (105g) maple syrup
-1/4 tsp salt

FILLING
-16oz dairy-free cream cheese
-1 cup (240g) coconut cream
1/2 cup (125g) chocolate nut/seed butter
-3/4 cup powdered sugar
-1 tsp vanilla extract 

Process the cereal to very fine crumbs. Add the rest of the crust ingredients and process to a wet sand consistency. Remove 1 cup and set aside. Transfer the remaining crumbs to a 9″ pie dish, pressing in very firmly to cover the bottom and sides. Bake 15 minutes at 375°F. Refrigerate.

Combine cream cheese, coconut cream, chocolate nut/seed butter, and vanilla in a mixing bowl. Whip with a hand mixer until combined and fluffy. Add the powdered sugar and continue beating until combined. Fold in the reserved crumbs. Spread into the chilled crust, and refrigerate overnight. Top with coconut whipped cream, chocolate chips, chocolate drizzle, etc before slicing and serving.

#cookiesandcream #nobakedessert #veganchocolate
VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf w VEGAN GF ZUCCHINI BREAD💚 A soft zucchini loaf with the perfect fluffy crumb and a delicious sweet topping. It’s the perfect august bake – summer produce meets fall-is-coming spice!

New recipe on my site → @feastingonfruit link in bio✨
BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free BLUEBERRY PROTEIN ICE CREAM🫐 another dairy-free ninja creami recipe coming’ atcha with my fave sweet summer berry and an extra silky texture thanks to @sunbutter [a d] in the mix!

Recipe on my website → @feastingonfruit link in bio💜
It’s ice-cream-is-the-only-dessert-I-crave time It’s ice-cream-is-the-only-dessert-I-crave time of year, and this DAIRY-FREE ROCKY ROAD ICE CREAM always hits the spot🤎 My favorite mix-ins, creamy creamy no-churn choc base, and choose-your-own softserve or scoopable texture adventure🍦🍨 

INGREDIENTS
2 13.5oz cans coconut cream
1/2 cup cocoa powder
1/4 cup maple syrup
1 tsp vanilla extract
1/2 tsp salt
1/2 cup dark chocolate chips
1 cup walnuts, chopped (or pecans/almonds)
1 cup vegan mini marshmallows
Optional: brownie chunks (recipe link in my stories)

Freeze the coconut cream in ice cube trays overnight. Blend the coconut cream cubes with cocoa powder, maple syrup, vanilla, and salt in a high speed blender until smooth. Add a little nondairy milk if needed to blend. In a pan or dish, layer ice cream > marshmallows, walnuts, chocolate chips, brownie chunks > repeat. Freeze for 30-60 minutes until scoop-able. It will be creamiest the day you make it, but will keep a few days in the freezer (remove 5-10 minutes to soften before eating)

#rockyroadicecream #dairyfreerecipes #nochurnicecream #veganicecream

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue