Gingerbread Spiced Pancakes

These vegan gluten free gingerbread pancakes filled my entire house with the heavenly smell of Christmas this morning. Normally I would be horrified at any mention of Christmas in October but I’m feeling slightly nostalgic as I won’t be spending Christmas with my family this year, (I’ll be on a Thai island instead, it’s a tough life…), plus these taste so delicious that I’m willing to let it slide. If you make these pancakes as thick as I like to make them each individual pancake tastes like a little gingerbread cake.

Personally I think the best way to top these pancakes is simply with a drizzle of syrup, as the sweetness and simplicity perfectly compliments the spices in the pancakes.

Serves: 1

Ingredients:

2 tbsp chia seeds + 8 tbsp almond milk
70g flour of choice
1 tsp baking powder
1/4 tsp baking soda
2 tsp ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 tsp ground cinnamon
1 banana (100g)
1/3 cup almond milk
Coconut oil
Rice syrup to drizzle

What to do:

1. Mix the chia seeds and almond milk, and set aside to thicken up, stirring occasionally
2. Place all the ingredients into a blender in the order listed and blend on high power until the chia seeds are ground up and the batter is smooth
3. Place 1/4 tsp of coconut oil into a pan on low-medium heat
4. Spoon about 2 tbsp of the batter into the pan and cook on low heat for at least 2-3 minutes before flipping over and cooking for the same amount of time on the other side. The low heat means your pancakes can be thick and still cooked all the way through
5. Stack them high, and top with fresh fruit and a drizzle of syrup