I hosted a “breakfast party” with a friend from Uni last week, for which I ended up creating these autumnal gingerbread pancakes. They’re actually pretty easy, as well as being incredibly delicious. Now that autumn has well and truly settled in, they’re the perfect cosy brekkie! I hope you like them as much as I do.
Gingerbread is such a classic autumn flavour, and it works a treat in these pancakes. I used Free Soul vegan ginger biscuit protein powder to get the flavour, but you could use a plain vanilla one and add extra ground ginger. The link isn’t affiliate, but you can use my code FSEm for £5 off if you want to try it! I’ve also added some cinnamon to mine because I love it so much, but feel free to omit/ swap. I think cardamom, clove and nutmeg would all work well.
I technically made mine into mini-pancakes, because they look so cute and it feels like you get more 😜. Of course, if you want to save time, you can make bigger pancakes. Less pancakes = less flipping = quicker from pan to plate. Totally up to you. Either way, they’ll taste amazing.
Aka the best bit. I went for Pip&Nut pumpkin spiced almond butter to continue with the autumnal vibes. Then, I added some pumpkin seeds, granola and chopped dried banana. A drizzle of maple syrup would go really well too – I unfortunately didn’t have any at the time though.
If you're looking for a cosy, autumnal brekkie that is both nutritious and delicious, then you've come to the right place. These also happen to be vegan and fruit-sweetened!
- 40 g wholemeal wheat or spelt flour (non-wholemeal is fine too!)
- 20 g ginger biscuit protein powder
- 120 ml milk of choice (I used almond)
- 1 tsp milled flax seeds (this helps to bind it)
- 1/2 a small ripe banana (about 50g)
- 1 tsp baking powder
- A pinch of salt, cinnamon and ginger
Start by mashing the banana with a fork until mostly smooth, then add the remaining ingredients and stir together.
Once you achieve a smooth, non-lumpy batter, set aside. You can cover this and leave overnight in the fridge, or allow to thicken for 5 minutes before using.
Heat a non-stick pan on a medium-high heat and lightly grease with coconut oil. Pour a few rounds of batter in (I usually make 3-4 per round) and allow to cook. When lots of bubbles are produced, flip them and cook for a further minute or so, until golden on the outside.
Repeat until all the batter has been used up, then top to your heart's content and devour!
As always, if you do give these a go, be sure to tag me on Instagram so I can see your creation and share the love.