January doesn’t bring us 80 degree weather in New England. It brings us Nor’easters. So in order to survive this storm I have gathered all the ingredients that are necessary…to make gingerbread pancakes.
These came out great, I was eating them right as they were coming off the skillet. I eventually stopped when I realized the photo op for these delicious pancakes were in danger due to my lack of control.
Enjoy the recipe, stay warm, and be safe!
Plant based, Gingerbread pancakes
3/4 cup So Delicious plain and unsweetened coconut milk
2 TBS of apple cider vinegar
(combine these two and let stand at room temp for 1 hr)
1 cup flour
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Combine these 5 dry ingredients
in a bowl, mix well.
1 TBS freshly grated ginger
1 TBS ground Flax seeds + 3 tbsp Water (= 1 egg)
2 TBS melted Earth Balance butter
Whip together and add to Milk.
1/4 cup Nuttin Ordinary Original cashew cheese
2 TBS Molasses
1/2 tsp cinnamon
1 tsp freshly grated ginger ( or powder)
mix well and spread between pancakes instead of butter
Banana, walnuts, and a little molasses drizzled
on top 🙂