Gingersnap Pancakes With Ginger Syrup ‘N’ Cream

I have a very hearty-filled post for you today. It’s packed full of ginger yumminess and my “secret” pancake tips. Can you tell I’ve been on a gingersnap kick lately? My Gingersnap Peppermint Muffins turned out so delicious, I wanted to make some pancakes with that same gingersnap flavor. These taste just like a gingersnap cookie! I honestly can’t get enough of them! And the syrup…oh my heavens….roasted ginger infused syrup takes it over the edge!

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Gingersnap Pancakes

I have been making cinnamon pancakes for years, but recently decided to transform them into gingersnap pancakes. I am IN LOVE!

Gingersnap Pancakes

Vegan pancakes, if you’ve ever tried them, have most likely disappointed you. Frankly, any I’ve ever tried have sucked. They are notorious for being mushy, flat and have an undercooked taste to them. The reason is the lack of eggs. Vegan baking works because cakes slowly cook in an oven, but pancakes only get a few minutes, so that’s why it’s hard when not using eggs. However, after too many trials that I care to recount, I have finally come up with some delicious pancakes that don’t taste any less fabulous than my non-vegan days of pancakes. My secret for the non-mushy fluffy pancake? Well, obviously the entire list of ingredients below…but the main ingredients that changed it all for me was adding cornstarch and using coconut milk. I used to use almond milk, but since coconut milk is slightly thicker and contains fat, the pancakes just seem slightly richer. They even taste fabulous the next day. The cornstarch almost continues to fluff the insides as the hours pass.

Successful pancake tips:

One thing I hear so often from people is how their pancakes always turn out flat and still raw in the middle, and their first pancake is always the worst one. This is especially with vegan ones. There are a few possible reasons why this happens…

1. You didn’t let the batter sit long enough to allow the leavening agent to react. Remember, it’s not cooking in an oven.

2. Your pan wasn’t hot enough. You need to let your pan or griddle heat up for several minutes, while the batter is sitting. That way the heat reacts with the leavening agents and vinegar, causing a reaction and fluff. Also, your heat needs to be between low and medium. A pan that is too hot will overcook the outside before the inside cooks.

3. Your flour to liquid ratio was way off. If the batter is too thick, the inside won’t cook. If it’s too thin and runny, they end up flat and lifeless.

4. You flipped them too soon. You need to wait around 3 minutes for the first side to cook and watch for the edges of the pancake to have firmed up and dried out before flipping them over.

5. You overmixed the batter. You need only to stir it until it just combines. If you keep mixing, it can give you a tough, flat pancake.

Please follow all of these steps so your pancakes turn out fluffy and delicious, as this recipe has been tested and tested, so any substitutions can alter the thickness of the batter, therefore I can’t vouch for the results. I love using whole wheat pastry flour because it gives them a nice tender bite.

Gingersnap Pancakes

Thick, fluffy and fabulous. Nothing mushy or wimpy about these vegan pancakes!

Recipe: Makes 6 fat pancakes

Print recipe  Print pancake tips

Dry ingredients:

1 cup whole wheat pastry flour

1 tablespoon ground flaxseed

2 tablespoons cornstarch

3 tablespoons organic sugar (use less if you prefer your pancakes less sweet, but it will taste less like a gingersnap)

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon fine sea salt

2 teaspoons ground cinnamon

1 heaping teaspoon roasted ginger spice (add more if you want them extra spicy)

1/2 teaspoon ground allspice

Wet ingredients:

3/4 cup regular unsweetened coconut milk (carton, do NOT use canned, it is too thick and they will turn to mush!)

2 tablespoons apple cider vinegar

3 tablespoons grapeseed oil

2 tablespoons unsulphered molasses

1 1/4 teaspoon vanilla extract

Nonstick spray for the pan

Directions:

Do not skip any of these steps! First, combine only 1/4 cup of the milk with the flaxseed into a coffee mug or small bowl and whisk very well with a fork. Set aside for at least 5 minutes. This will be your “egg” and it needs to sit to become thick and slightly gel-like. In a separate medium-sized bowl, sift together or pass the remaining dry ingredients through a fine mesh strainer so there are no lumps. Now, after the flaxseed mixture has sat for several minutes, add the remaining wet ingredients (including the remaining 1/2 cup of milk) and whisk very well until combined. Now pour the wet ingredients into the dry ingredients and stir gently with a spoon until just combined. Set the batter aside for 10 minutes. Set your timer if you have to, but be patient, this will give you fluffy pancakes. At the same time you set the batter aside, place a small pan over heat set between medium and low. After 10 minutes, both your batter and hot pan will be ready.

Lightly spray the heated pan with nonstick spray. Use a 1/3 measuring cup and spoon to pour the batter onto the heated pan. This will give you a nice size, thick pancake. If you prefer them smaller, use a 1/4 cup. I like mine fairly large though. Do NOT overly spread out the batter or flatten it, it will be thick. That’s what you want. Cook around 3 minutes or until the edges have firmed up well, flip over, and cook another 1-2 minutes. Make sure to lightly spray the pan for each pancake. If you notice your pancakes are browning too fast, turn the heat down a bit.

Ginger Syrup:

1/4 cup pure maple syrup

1/4 teaspoon cinnamon powder

1/8 teaspoon ground roasted ginger

Whisk the spices into the syrup and heat and pour over your pancakes. Oh my. Pure ginger heaven. If you really want to go all out…throw some coconut whipped cream on top sprinkled with ground ginger! For this, just place a can of full fat coconut milk (I like Thai brand) in the fridge the night before. It will harden and thicken the “cream” at the top of the can. Scoop it out and spoon over your pancakes or whip it if you like.

ENJOY!!!

Nutrition per fat pancake: 197 calories/ 8.26g fat/ 2.33g protein/ 29 carbs (I eat 2 at breakfast, but my husband is satisfied with one, they are fairly thick and filling) For a significantly less fat version, you can try subbing half the oil for applesauce, but that tends to give a more mushy pancake, so it’s up to you. I definitely do not like the effect of the applesauce in them.

Gingersnap Pancakes

If you’re looking for a delicious cookie recipe for your holiday party this year, you’ve got to try my Supersized Chocolate Chip Cookies made with a special ingredient that makes them amazingly “buttery”!!

Supersized Chocolate Chip Cookies

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Categories: Breakfast, Christmas, VEGAN, VEGETARIAN

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32 Comments on “Gingersnap Pancakes With Ginger Syrup ‘N’ Cream”

  1. December 20, 2012 at 8:26 PM #

    Yum. If only you could figure out a gluten-free version for me! I will have to try coconut milk instead of almond though. I wonder if that will help lighten mine up or if I’m beyond help without the gluten.

    • December 20, 2012 at 8:32 PM #

      Oh you’re gluten sensitive?! Oh okay, I have a lot of gluten fee recipes on here but haven’t attempted them yet with pancakes…it was challenging enough without eggs, lol! I have thought about it though. I will experiment over the next few days and see what I can come up with and let you know. Gluten free can be soo dense in pancakes but I’m a big believer there is a way and trick to any recipe :)

  2. December 20, 2012 at 10:06 PM #

    Those pancakes look great, I love pancakes and waffles. Do you think this recipe can be used in a waffle maker? The warm spicing make these a great hearty winter breakfast (lunch or dinner). I would love these with an apple or pear compote too!

    • December 21, 2012 at 1:33 AM #

      Thank you! Absolutely, I don’t see why not! They probably would be fabulous as waffles! I need to try that :)

      • December 21, 2012 at 1:45 AM #

        I’ve always been partial to waffles myself, i love the spices. It just sounds like something I want to eat christmas morning!

  3. December 20, 2012 at 11:39 PM #

    Do your pancakes ever look good! And with so much ginger in them and in the syrup, they must taste good, too. This would make one great-tasting breakfast. Thanks for sharing your recipe and for the tips for making fluffy pancakes. I don’t make pancakes often and your tips are a refresher course. :)

    • December 21, 2012 at 1:35 AM #

      Thank you so much John! They really are delicious and remind me so much of the gingersnap cookie. I love, love the spice of ginger and pouring the ginger syrup over it, is a must! It is heaven!!

  4. December 21, 2012 at 12:55 AM #

    I need to make some of that CREME!! YUM!! These look amazing. My mom made pancakes this morning, but they weren’t vegan so I went with a PB&J..SO boring. I should have come to your place!

    • December 21, 2012 at 1:37 AM #

      Haha! Yes, you should have :) The coconut cream just made them “roll your eyes back” good! All of it combined, yum! I only usually eat them with just the syrup though. The cream was a special treat :)

  5. December 21, 2012 at 1:16 AM #

    I know what I want to make on Sunday this weekend ;-)

    • December 21, 2012 at 1:38 AM #

      Ha! I hope you like them! Let me know! I truly can’t get enough of them and neither can my hubby :) My brother used to flip over my cinnamon pancakes, I need to give him these now, they are even better!

  6. December 21, 2012 at 6:57 AM #

    Nice tips! The recipe is even better!!! I veganized my mom’s pancake recipe and can’t even tell the difference. I did notice they weren’t as nice the next day as non-vegan pancakes. Weird.

    • December 21, 2012 at 8:52 AM #

      Thank you Somer! I don’t know why it is, but I had some leftover pancakes that sat all day and almost seemed fluffier inside hours later…it’s almost like the cornstarch continues to thicken and fluff the interiors since it soaks up the wet..therefore it doesnt allow them to get mushy. They are just so soft and tender…not chewy or boring like so many I’ve had in restaurants. They can just be slightly reheated in the oven or toaster oven and they were delicious still! :)

      • December 21, 2012 at 7:05 PM #

        I love hearing that. I may try the cornstarch trick and see if that improves my recipe as well. My kids like their pancakes plain. Boring ;)

  7. December 21, 2012 at 9:22 AM #

    Your pancakes are gorgeous! I love ginger and I am one of those who can’t get a pancake right. Thanks for the tips. You made me wanna try it again.

    • December 21, 2012 at 6:19 PM #

      Thank you so much! :) Oh, good, I hope the tips help!! I used to make really flat, crummy pancakes until I started learning what was going wrong. Now, I really enjoy it!

  8. December 21, 2012 at 1:56 PM #

    I love ginger! I can’t believe I’ve never thought to make ginger pancakes before. Your syrup sounds amazing!!

  9. December 21, 2012 at 2:45 PM #

    I love gingerbread ANYTHING….these look so yummy!!

  10. December 22, 2012 at 1:52 PM #

    Brandi, these are sensational and probably the best pancakes I have ever seen. The taste sounds out of this world. You are remarkable! You put so much time and passion in all your recipes. It shows!! I love the ginger syrup!! Delicious!

    I hope you don’t mind if I reblog your link on my reblog page?

    • December 22, 2012 at 9:33 PM #

      Wow, you just made my day Judy! That is such a wonderful compliment. Means so much to me! I truly love what I do and love that you have picked up on my passion through my food and photos. Thank you! Of course I don’t mind, thank you, I’m honored!! :)

  11. December 23, 2012 at 6:59 AM #

    Oh, my, these do sound just fantastic! My daughter’s friend is Vegan, so I’ll have to give these a try the next time she sleeps over:D I love your syrup idea as well! Merry Christmas!!! xx

    • December 23, 2012 at 7:01 PM #

      Thank you so much Barbara!! I appreciate that. I hope she enjoys them if you do make them! The syrup is a MUST, yum! Merry Christmas to you too. I’m such a huge fan of your gorgeous blog :)

  12. December 23, 2012 at 3:52 PM #

    I wish you a merry christmas and a wonderful new year.Thank you for sharing healthy recipes,that e can use in our meals each day.kisses

  13. December 26, 2012 at 12:37 AM #

    Omg. I think I’m over my “spiced out”-ness. Those look totally fantastic! Would you recommend using regular ginger spice if I don’t have roasted? Omg. Can’t get over them. They look sooooo so so good. I’ve never tried putting cornstarch in mine, but that’s interesting, I’ll have to try it! Hope you are having a great christmas!

    • December 26, 2012 at 7:10 AM #

      Thank you so much Erika!! They really are delicious…I just love ginger…and with the ginger syrup, it’s omg good. The extra spice from the syrup completes it. Yes, I don’t see why regular ginger wouldn’t work just fine!! Yes, cornstarch is the magic ingredient that totally changed vegan pancakes for me. I have made SO MANY vegan pancakes and so many trials and hated them all…just too mushy, I decided to try adding cornstarch since it works well to thicken, fluff and tenderize things so I hoped it would work and it DID. So much, that I no longer noticed the blaring vegan pancake staring back at me. It’s totally not necessary for pancakes with eggs of course though. :) Just ask my hubby how happy I am after fixing the vegan pancake issue, lol! I thought I was doomed forever.

  14. January 4, 2013 at 1:28 PM #

    I made them 2 allready & my hubby & I loved them so much, my sweet friend! :) xxx fantastic too!

Trackbacks/Pingbacks

  1. Cookies ‘N’ Cream Pancakes (Oil-Free, Refined Sugar-Free) | The Healthy Flavor - January 14, 2013

    [...] the edges have firmed up. Flip over and cook for a couple more minutes. Follow my pancake tips here for the perfect, fluffy, non-mushy [...]

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