Easy Gingerbread Blender Pancakes (Vegan)

We’re still loving our ‘special’ Sunday breakfast of freshly made pancakes. Lil’ L now helps me in the kitchen and is enjoying making the pancakes as much (well, almost as much!) as he enjoys eating them. This week, we flavoured our pancakes with the same spices as our favourite gingerbread cookies. We couldn’t wait for the taste test!

Gingerbread Pancakes (Vegan / Dairy-free / Gluten-free)

And the verdict?

They were utterly delicious! And arguably the perfect pancake for this time of year. Spicy, warming and filling

They also happen to be filled with goodness… The Blackstrap molasses fortifies the pancakes with iron, calcium and other trace minerals, while the addition of apple adds a healthy dose of antioxidants and dietary fibre. We used a gluten-free flour mix for these pancakes to see how it would hold up (it worked perfectly!), but they could easily be made with wheat flour too.

Gingerbread Pancakes (Dairy-free / Gluten-free / Egg-free / Vegan))

We like to top our pancakes with chopped walnuts and pecans, and a sprinkling of ground golden linseed. As well as adding a lovely texture, these toppings ramp up the nutrient factor, providing more antioxidants, protein and omega 3. And, of course, there’s the obligatory drizzle of syrup 😉

The first pancake stack was devoured within minutes so, much to Lil’ L’s delight, I made a second batch to photograph. From the look of things, these won’t be around long either 😉

Gingerbread Pancakes (Vegan / Gluten-free)



Serves: 2-3
Hands-on time: 20-35 minutes    Ready in: 20-35 minutes

1 ripe medium banana
250ml / 1 cup sweetened soya milk (see Notes)
2 TBSP Blackstrap molasses (or sub with black treacle/molasses)
70g / ½ cup wholemeal (whole wheat) flour, chapatti flour or gluten-free flour mix
35g / ⅓ cup rolled oats (quick oats not jumbo)
1½ tsp baking powder
½ tsp bicarbonate of soda (baking soda)
1 tsp ground cinnamon
1 tsp ground ginger
pinch of salt
½ TBSP organic rapeseed (canola) oil (or other neutral tasting oil), for frying

Suggested toppings
Chopped walnuts and pecans
Ground linseed (flaxseed)
Maple syrup


Peel and slice a banana.

Blend the milk, molasses and banana until smooth, either using a jug blender or tall jug and hand blender. Add the flour, oats, baking powder, bicarbonate of soda, spices and salt, and blend until incorporated.

If possible, use two non-stick frying pans (skillets) to halve the cooking time. Brush the bottom of the pan with oil and heat on medium heat. To check the pan is hot enough, flick some water drops into the pan. If it sizzles, the pan’s ready.

Pour ¼ cup of batter into the pan. Once the pancake starts to firm up round the edges, carefully flip over using a slotted turner. Continue cooking for a further minute or so, until the underneath is browned. Place the pancake in a warm oven while you prepare the rest.

Any leftover pancakes can be stored in the fridge for up to three days. They make a great after-school or post-exercise snack! Gently heat through on the hob or in the microwave before serving.


* I’ve found soya milk to be the best milk for pancake making as it produces robust pancakes that are easy to flip over. You can substitute with almond milk in this recipe, but I would also highly recommend adding in 2 TBSP ground linseed (flaxseed) to help firm up the pancakes.


Products used in this recipe:
Meridian Organic Blackstrap Molasses, available in health food shops and online stores
Doves Brown Bread Flour

[This recipe has been submitted to Ricki Heller’s Wellness Weekend]

Gingerbread Pancakes (Vegan / Gluten-free)

I’m sure these pancakes will make a regular appearance on Sundays now, in rotation with other favourites like Apple Cinnamon and Banana. We also love traditional crepes served with lemon and sugar. Lil’ L reckons that our ‘veganised’ version tastes as good as the crepes he eats in France. Now that’s a statement! I’ll make sure I post the recipe in time for Shrove Tuesday 😉

Do you like breakfast pancakes? If so, what’s your favourite flavour? If you’ve posted any recipes, please do share below.

16 thoughts on “Easy Gingerbread Blender Pancakes (Vegan)

  1. Believe it or not I’ve never made breakfast pancakes, these look awesome. I like the look of the Apple and Cinnamon ones too.

    Haha, so nice of you to let the family eat from the first batch and make a second batch to photograph!

    1. I love photographing pancakes… I literally eat my way through the shoot 😉
      I’m guessing breakfast pancakes are more of a US/Canadian thing, but we love them for a special weekend breakfast. You’ll definitely have to give them a try! xx

  2. Yum! They look totally delicious. I’m not a huge fan of molasses but I don’t mind a little bit mixed into a recipe 🙂 Will try these for sure!

    1. Had them for breakfast this morning! oh my what a delicious way to hide molasses!! i LOVE them!!!!! so did my daughter! Thanks for the recipe! 😀

      1. I am SO thrilled that you like them! 😀 I’m just amazed how healthy they are…. they taste so decadent! Definitely going to have to make another batch this Sunday 😉 Have a great weekend! xx

  3. These sound fantastic! I love knowing they work well with gluten free flour too–hooray! 🙂 I am pinning them right now to try out this weekend. Thank you!

  4. Pancakes for an after-school snack?! You must be the best Mum ever!
    These look utterly delicious Sharon. I love all things gingerbread and pancakes are probably my favourite breakfast. Pinning this one!

    1. Thanks Emma, so kind of you ♥
      Are you able to tolerate blackstrap molasses? I know it comes from cane sugar, but due to its health properties I wasn’t sure whether it was classed differently… if you can’t, I’m sure could just leave it out.
      Here’s wishing you a wonderful weekend. Fingers crossed it stops raining! xx

      1. Unfortunately I can’t do molasses just at the moment but I think I’ll try these with yacon syrup. Have you tried it? It’s a very low-glycemic sweetener so I can use it, and it has a slightly molasses-y flavour 🙂 Perfect here! Have a lovely weekend too x

        1. I haven’t tried yacon syrup yet but I’ve heard great things about it. A Norwegian blogging friend of mine used to always use it in her raw chocolate making. I’ll definitely have to try it some time x

    1. Thanks Sooz! ♥ These pancakes truly are scrumptious. I just can’t believe how healthy they are! If you try them, you must let me know what you think.
      Have a lovely weekend! xx

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