Fabulously Fluffy & Spicy Festive Gingerbread Pancakes
These gingerbread pancakes make a very special festive breakfast or brunch treat. Beautifully fluffy and spiced with ginger, cinnamon and nutmeg.
These dreamy spiced gingerbread pancakes are fluffy, lightly spiced and like mouthfuls of happiness.
The sweet yet tangy marmalade sauce adds sticky indulgence, and I couldn’t resist adding some crushed up ginger nuts for sweetness and crunch.
They really are something a little special and fun to make over the festive period.
Enjoy, much love, Niki xxx
8-10 servings
Ingredients
For the pancakes
- 150 g self-raising flour
- 1 tsp baking powder
- 2 tsp ground ginger
- 1/2 tsp mixed spice
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 4 tbsp soft brown sugar
- 150 ml plant-based milk
- 2 tbsp vegan natural yogurt
- 1 tsp vanilla extract
For the orange marmalade sauce
- 2 tbsp marmalade
- 1 tbsp butter
- 2 tbsp maple syrup
For the toppings
- Orange segments
- Vegan natural yogurt
- Crushed ginger nuts
Instructions
To make the pancakes
- Add the flour, spices, milk, yogurt, sugar, vanilla, and baking powder to a bowl and mix thoroughly to combine and form a thick batter.
- Now add 2 tbsp of the batter to a non-stick pan and fry for 1-2 minutes until the underside is firm. You should see little bubbles forming on top.
- Carefully flip the pancake and then cook for another minute until the pancake is cooked through and slightly golden.
- Repeat with all the batter
To make the sauce
- Gently heat the butter, marmalade and maple syrup, stirring until the butter has melted. Simmer for 2 mins until thickened.
To serve
- Stack the pancakes, topped with the sauce, yoghurt, orange segments and crushed ginger nuts.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
