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.
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.
Notes
8-10 servings