gingerbread pancakes 2 2.jpg

Vegan Gingerbread Pancakes

There’s something about eating a leisurely breakfast during the holidays that makes me smile. So Vegan Gingerbread Pancakes will surely do the trick.

5 from 1 vote
gingerbread pancakes 2 2.jpg
Print Recipe

Vegan Gingerbread Pancakes

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Servings: 10 Servings
Calories: 145kcal


  • 2 tablespoons ground flaxseed
  • 6 tablespoons water
  • 1 cup toasted quinoa flour see note at end of recipe
  • ½ cup blanched almond flour
  • 2 tablespoons arrowroot starch
  • 2 tablespoons coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon sea salt
  • 1 cup non-dairy milk
  • 2 tablespoons molasses
  • 2 tablespoons melted coconut oil plus more for the griddle
  • Maple syrup and powdered sugar for serving (optional)


  • Whisk together the ground flaxseed and water. Set aside for 5 minutes.
  • In a large mixing bowl, whisk together the quinoa flour, almond flour, arrowroot starch, coconut sugar, baking powder, cinnamon, nutmeg, cloves, and salt. Add the milk, molasses, coconut oil, and flaxseed mixture. Mix until smooth.
  • Heat a griddle over medium heat and lightly grease it with coconut oil. Ladle ¼ cup of the batter onto the griddle and repeat until you have filled your pan. Cook the pancakes until small bubbles begin to form on top, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. Transfer to a wire rack and repeat until all of the batter is used. Add more oil to the pan as needed.
  • Serve pancakes warm with maple syrup and powdered sugar, if desired.


To toast quinoa flour in the oven (preferred method), spread it out on a baking sheet in an even layer. Bake at 300ºF for 1 hour, stirring every 20 minutes to ensure even toasting. Cool completely before using. To toast quinoa flour on the stove, heat a dry skillet over low heat. Add the quinoa flour and toast, stirring, for 5-10 minutes. Cool completely before using.


Nutrition Facts
Vegan Gingerbread Pancakes
Amount Per Serving
Calories 145 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g10%
Sodium 139mg6%
Potassium 185mg5%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 5g6%
Protein 3g6%
Vitamin A 95IU2%
Vitamin C 1.7mg2%
Calcium 99mg10%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Alyssa Rimmer Dairy Free Gingerbread Holiday Magazine Optionally Refined Sugar Free Pancakes
Previous Post

Salt & Pepper Biscuits

Next Post

Garlic Roasted Root Mash

Leave a Reply

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

Recipe Rating

Sept/Oct 2023 Cover



Get recipes delivered to your door with a subscription to

Gluten Free & More!

Use code MAG5OFF for $5 off any print or digital subscription!