I made these gingerbread pancakes on Christmas Eve, but their fluffy texture and festive flavor make them perfect for any relaxing winter break morning.

Total time: 30 min    Serves: 4-6

Ingredients:

¾ cup oat milk

¼ cup plain vegan yogurt (I used soy, but a different kind would also work and would make the recipe soy-free)

½ cup aquafaba

1½ teaspoons molasses

1 tablespoon vanilla extract

1½ cups all purpose flour

2 tablespoons brown sugar

1 tablespoon baking powder

1 teaspoon powdered ginger

1 teaspoon cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground cloves

1. Whisk together the oat milk, yogurt, aquafaba, molasses, and vanilla.
2. In a separate bowl, mix the flour, sugar, baking powder, ginger, cinnamon, nutmeg, and cloves.
3. Heat up a nonstick or greased skillet or frying pan over medium heat.
4. Mix the wet ingredients into the dry ingredients.
5. Wet your hand with water and flick a few drops onto your heated skillet or pan. It should dance around a bit as it sizzles. If it just vaporizes, turn down the heat. If it doesn’t sizzle at all, let the pan heat up more before adding your batter. 
6. Spoon a generous tablespoon of batter onto the pan to make your pancake. Repeat until the pan is full of pancakes. Flip the pancakes when they begin to bubble on top and cook around the edges. Let the other side cook for about 1-2 minutes or until golden brown. Note, if you are having trouble cooking them all the way through without burning them, turn down the heat.