Gingerbread Pancakes

It’s beginning to look a lot like Christmas…” and soon your breakfast will taste like Christmas too 🎄🥞 These healthy pancakes are filled with spices and taste just like gingerbread cookies. They are simply delicious and perfect for the holiday season! 🥞

This recipe looks like it calls for a lot of ingredients but it’s just gingerbread spices which you most likely have lying around during the holiday season anyways.

When it comes to breakfast foods – pancakes are where the party’s at! They are quick and easy to make, super versatile, and they are always are crowd-pleaser 🥞 You doesn’t like the feeling of eating dessert for breakfast? Especially when they taste and smell like Christmas 🎄🎄

You can even make the batter the night before (store it in the fridge) and save time in the morning ☀️ Delicious pancakes in no time!

Click here to PIN the recipe and save it for later! 📌

If you give these gingerbread pancakes a try, let me know! Leave a comment, rate it, and take a picture and tag @pieceofplants on Instagram! I’d love to see what you come up with 📸

Is it an extra special occasion? Then try adding some chopped dark chocolate to the pancake batter 😍

Gingerbread Pancakes

Healthy Christmas pancakes that taste just like gingerbread. Vegan and Glutenfree

Course Breakfast
Keyword glutenfree, oil free, refined sugar free, vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 person
Author Cecilie Bresson


  • 4 tbsp apple sauce
  • 1 dl buckwheat flour (½ cup)
  • 1 dl almond flour (½ cup)
  • 2 dl non-dairy milk (1 cup)
  • 1 tbsp maple syrup or black strap molasses
  • tsp baking powder
  • 1 tbsp cacao powder


  • 1 tsp ground ginger
  • tsp ground cinnamon
  • tsp ground cloves
  • 1 pinch of ground nutmeg


  1. In a small mixing bowl, add apple sauce and syrup/molasses and mix well.

  2. In another mixing bowl, mix buckwheat flour, almond flour, baking powder, spices and cacao powder.

  3. Pour the apple sauce mixture into the bowl with the dry ingredients and mix well.

  4. Add the plant milk a little at a time until you get the consistency that you want. The pancake batter needs to be a little thick but still spread when it's poured onto the pan.

  5. Let the pancake batter sit for 5-10 minutes.

  6. Heat up a small pan (medium to medium-high heat). If you don’t have a non-stick pan you might want to add a little oil or vegan butter to the pan (and remember that the first pancake always turns out a little weird).

  7. Pour in a little less than ½ cup (1 dl) pancake dough to the pan.

  8. Let the pancake cook/bake until it is filled with small bubbles and there is only a little “liquid” dough left – then flip it and bake it a little on the other side.

  9. Continue until there is no more dough left.

In the mood for more vegan pancakes? Then you should definitely try thesse buckwheat banana pancakes 🥞

This recipe is available both in English and Danish (click the flag below to switch language)

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