gingerbread pancakes

Gingerbread Pancakes

What do you do first on Christmas morning? Open presents? Or eat a delicious brekkie? With these recipes, you won’t want to wait for food! Festive. Fluffy vegan gingerbread pancakes with the perfect hint of spice, this Christmas inspired recipe is bound to get you up in the morning!


  • 240ml (8 fl oz) soya milk
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 135g (4.7 oz) plain (all-purpose) flour
  • 3 tsp baking powder
  • 3 tbsp coconut sugar or brown sugar
  • ⅛ tsp sea salt
  • 1¼ tsp ground ginger (adjust to taste)
  • 1 tsp ground cinnamon
  • Pinch of ground nutmeg


  1. In a large bowl, combine the milk, vanilla and apple cider vinegar. Whisk well.
  2. Add in the remaining dry ingredients and whisk well until smooth.
  3. Lightly grease a non-stick fry pan over medium heat. Pour in 60ml (2 fl oz) of the batter to form each pancake. Cook until bubbly then flip and cook until both sides are golden. Repeat for the remaining batter.
  4. Stack onto a plate and top with ingredients of your choice. We decided to go with cherries, red currants and raspberries! Plus a dusting of icing sugar and maple syrup on the side. Enjoy immediately!

Recipe by Cherie Tu, Thriving on Plants, @thrivingonplants.