Gingerbread Pancakes with Apple Topping (WFPB, Vegan) -

Gingerbread Pancakes with Apple Topping (WFPB, Vegan)

These wholesome pancakes taste festive and special AND they're rich in nutrition!

Course Breakfast

Cuisine American

Keyword apple pancakes, gingerbread pancakes, vegan pancakes, wfpb pancakes, whole wheat pancakes

Prep Time 10

Cook Time 10

Servings pancakes

Calories 105kcal

1/2 cup almond flour sub 2 tablespoons melted coconut oil for nut-free
1 cup whole wheat flour use 1/2 cup oat flour and 1/2 cup all purpose gluten-free flour for GF
1 tablespoon baking powder
1 tsp cinnamon
1 tsp ginger
1/2 tsp allspice
1/2 tsp cloves
1/4 tsp salt

1 tablespoon molasses can be omitted if you don't have it, mostly for gingerbread color
1/2 cup applesauce
1 tsp vanilla
1 cup soy milk (or any non-dairy milk)

2 apples, cored and diced Fuji, Granny Smith, Braeburn, Pink Lady, or other hardy apples are best
2 tablespoons water
2 tablespoons maple syrup
2 tsp lemon juice
1 tsp cinnamon
2 tsp cornstarch mixed with 2 tablespoons of water

Start heating a large skillet for pancakes.
In a large bowl, mix the dry ingredients together.
In a small bowl or liquid measuring cup, mix the wet ingredients: molasses, applesauce, vanilla, and soy milk
Stir wet and dry together. Do not overmix. Let sit for a few minutes and puff up.
Use 1/4 cup measure to pour pancakes onto skillet. Mine is non-stick and I don't grease it, but you may need to for yours.
When the edges are not shiny and small bubbles start to appear, flip the pancakes, and let cook about 1-2 more minutes on the other side. Since there is some natural sugars in the batter from applesauce and molasses, they will brown faster, so watch them carefully.
Remove to a large plate. Serve with apple topping, applesauce, pomegranate arils, jam, or pure maple syrup. It's not pretty, but I often sprinkle mine with ground chia and flax seeds for nutrition's sake, too.

Combine the apples, water, lemon juice, cinnamon, and maple syrup in a saucepan. Bring the liquid to a boil, then cover and cook for 4-5 minutes until apples are soft.
Stir the cornstarch and water together, then mix into the apples, stirring constantly to avoid cornstarch clumps. Stir for 1 minute for the mixture to thicken, then remove from heat.
Add more maple syrup if you want it sweeter--depends on the tartness of the apple.
Serve over warm pancakes.