Gingerbread Spice Vegan Pancakes



  • 1 Cup Flour
  • 1½ Tbsp Gingerbread Spice
  • 2 Tbsp Dark Brown Sugar
  • 1 Tbsp Baking Powder
  • 1/4 teaspoon Sea Salt
  • 1 Cup Silk Vanilla Coconut milk


  • 1/2 Cup Pure Maple Syrup
  • 1 Tbsp Ginger Preserves


  1. Mix maple syrup and ginger preserves. Let sit at room temperature while preparing pancakes.
  2. Combine flour, gingerbread spice, brown sugar, baking powder and salt with a fork. Add coconut milk, stir until batter forms and no large lumps remain. Grease griddle or fry pan with a light coating of vegetable oil. Heat over medium for 1-2 minutes. Drop pancake batter by the 1/4 cup. Flip once small bubbles appear on top (1-2 minutes). Cook 1-2 minutes on other side.
  3. Slightly decrease heat after the first batch of pancakes to prevent burning. Oil pan between batches.
  4. Serve pancakes topped with vegan butter and a generous drizzle of ginger maple syrup.

Recipe from