These pancakes!! Seriously guys, I don’t even know where to begin. First of all, these pancakes scream Christmas. I’m thinking Christmas morning breakfast.
Secondly, they’re a perfect mix of textures: Light and fluffy gingerbread pancakes, creamy coconut whip, crunchy salted caramel shards topped with a drizzle of maple syrup for extra sweetness. Oh, and they’re vegan too. I’m in love.
You have to give them a try! Like seriously, you must.
I’ve tried my fare share of vegan pancake recipes and unfortunately I find it pretty hard to find an egg-less recipe that makes them light and fluffy.
For this one I used flax seed eggs which work well. But I think the ingredient that gives them this extra lightness is the “vegan butter milk”.
Sounds fancy, expensive and hard to find, right? Well turns out it’s super easy to make at home. Stir some apple cider vinegar (other acids like lemon juice work too) in soy milk and watch the milk curdle and thicken.
And a bonus: these pancakes will make your entire home smell of salted caramel and gingerbread. Win win.
- 2 Tbsp ground flax seeds (mixed with 5 Tbsp water)
- 2½ cups flour
- 2 Tbsp brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 Tbsp ground ginger
- 1 Tbsp cinnamon
- ¼ tsp ground cloves
- 2 ½ cups soy milk
- 2 tsp apple cider vinegar
- 2 Tbsp vegetable oil
- Salted Caramel Shards:
- 1 cup sugar
- Coconut Whip:
- 1 cup coconut cream (not milk!)
- ¼ cup icing sugar
- Make the flaxseed eggs by mixing the ground flaxseeds and the water and letting the mixture sit while preparing the rest of the batter.
- In a mixing bowl whisk together the flour, sugar, baking powder and soda, salt, ginger, cinnamon and cloves.
- In a second bowl or large glass mix together soy milk and vinegar until the milk curdles and thickens.
- Then add the oil and the flax seed eggs to the “butter milk” and combine.
- Form a grater in the middle of the dry ingredient mix and gradually pour the wet ingredients into the bowl. Carefully stir until the batter is combined.
- Oil a pan with some vegetable oil and put it on the stove. When the pan is hot pour in some of the batter and wait until bubbles form. Then flip the pancake with a spatula.
- I like to keep my pancakes in the oven on a medium heat to keep them warm while I prepare the toppings.
- Pour 1 cup of granulated sugar in a saucepan and place it on the stove on a high heat. Stir continuously until the sugar becomes liquid and a golden brown colour. It takes about 5 minutes for the sugar to caramelize.
- Line a baking sheet with baking paper and pour the caramel onto it. Carefully tilt the baking sheet to all sides for the liquid to spread. When you have a thin layer of caramel sprinkle salt (I used about 2 tsp) onto it and let it cool for about 5 minutes.Then Use a knife or your hands to break the hardened caramel into small shards.
- Scrape the thick part of the coconut cream into a mixing bowl (you can keep the liquid part and use it in a different recipe later) and use a hand mixer to beat it for about a minute.
- Add the icing sugar and beat until it's well combined.
- Get the pancakes out of the oven and stack them on a plate. While stacking spread coconut whip in between every layer and sprinkle salted caramel shards on top. Finish off the stack with a big heap of coconut whip, drizzle maple syrup on top and decorate with salted caramel shards. Enjoy!