Gingerbread 365: The Pancake

It's never too late or too early for gingerbread pancakes, is it? I didn't think so either! My tastebuds welcome this flavour any day of the year. Especially when served with a side of cooked cinnamon apples, granola and topped with some Vegan butter. Yummy!  I made this because I ran out of vanilla extract and was trying to figure out a different type of pancake to make from what I had in my cupboards. I'll definitely be making these again! Gingerbread 365! 

Pancake Batter Ingredients: 

**this makes 2 servings**

• 1 cup of all purpose flour 
• 1/8 cup of ground oats  
• 3 TBSP coconut sugar 
• 2 tsp's baking powder 
• 1/2 tsp cinnamon 
• 1/2 tsp pumpkin spice 
• 1/2 tsp baking soda 
• 2 TBSP fancy a$$ molasses 
• 1 cup of soy mylk 

Mix all the above ingredients in a bowl. 

Measure out each pancake as 1/4 cup of the batter, then cook each pancake in a frying pan with 1 - 2 tsp's melted vegan butter. You may need to add more as you cook each pancake. Cook each pancake for 3 minutes per side on medium to low heat depending on how hot your stove gets. You'll know you need to flip your Jack when bubbles start to form on the top. 

Ingredients for Cinnamon Apples: 

• 2 - 3 peeled and de-cored medium apples 
• 1/4 cup of water 
• 2 tsp's cinnamon 
• 1 TBSP coconut sugar 
• 2 tsp's vegan butter 

Cut apples into 8 pieces. I usually cut them in half, cut in half again and take each piece and cut in half one last time. First I add the water, cinnamon, coconut sugar and apples to frying pan to cook on medium heat. As it starts to heat up I add the vegan butter.  Stir and cook on medium to low heat until apples soften. 

Serve pancakes on a plate topped with apples, 1/4 cup Vegan granola, 2 tsp's Vegan butter and maple syrup. 

Happy Pancaking!