another day, another pancake but make it seasonal!! helloooo Vegan Banana Gingerbread Pancakes :). all things gingerbread have been and will continue to make appearances on this blog because i simply adore the flavors. so, the pancakes totally do look like cookies. feel free to get your favorite tub of vanilla frosting, some fun holiday sprinkles and get carried away with holiday cookie decorating!! since they’re pretty soft, i do prefer pancakes.
and no pancake has ever been complete without with a generous drizzle of maple syrup. that action shot just gets to me. i sautéed some cinnamon apples for the top + pecans, and it was total bliss.
they’re wonderful plain too and the flavor is mild enough that most toppings will work well!
*sees this picture and jaw drops!! oh my gosh, isn’t the center perfect? my favorite kind of pancake is a dense one that’s still really soft at the same time.
i’ll just leave ya with this gem! tag me in your amazing recreations and have the best day.
Vegan Banana Gingerbread PancakesCourse: Breakfast, PancakesDifficulty: Easy
1/2 cup all purpose gluten free flour
1/2 cup almond flour
1/3 flax meal
1 tsp baking powder
1 tsp cinnamon
1 tsp pumpkin spice
1/2 tsp all spice
tsp ground ginger
2 medium large very ripe bananas
1/3 cup almond butter
1/3 cup almond milk
1 tbsp molasses
- add all ingredients to a food processor and blend until a smooth consistency.
- use a large spoon to evenly distribute the batter on a parchment lined baking tray. i was able to make 8 pancakes.
- bake at 350 degrees for 15 minutes and then enjoy!