Ginger Pancakes. A healthy and delicious breakfast made with ginger syrup. Vegan Recipe. Jump to Recipe
Another amazing breakfast! gingery pancakes with candied ginger. I had some left over candied ginger after using some for the Ginger Molasses Cookies!
One Year Back: Beet And Orange Yeast Bread
Sending the pancakes to Krithi’s Breakfast Club Pancakes Event usually hosted at Helens Breakfast Club theme eventsAlso respostingChocolate Pancakes with chocolate chips (non vegan version) for the event! Served here with maple and soaked almonds.
For vegan version, use above Ginger Pancake recipe, substitute chocolate chips for raisins and agave syrup for the ginger syrup.
Ginger Pancakes (Vegan Multigrain)
Ginger Pancakes. A healthy and delicious breakfast made with ginger syrup. Vegan Recipe.
Servings: 1 serving
Calories: 277kcal
Ingredients
- 3 tablespoons (45 g) Bobs Red mill organic 7 grain Pancake mix (already has salt and rising agent)
- 1.5 tablespoons (20 g) self rising flour
- 3-4 tablespoons (45 ml) water/almond milk
- 2 tablespoons (2 tablespoons ) ginger syrup or 1 tablespoon Agave syrup and 1/2 teaspoon ginger powder
- 1 teaspoon crystallized ginger (1/2 cm pieces)
- 1/2 teaspoon (0.5 teaspoon) lemon juice
- 1 tablespoon raisins (optional)
- vegan butter for cooking and serving
- warm maple or agave syrup for serving
Instructions
- I made some crystallized Ginger for the Ginger Molasses Cookies and had some ginger syrup left. Recipe for crystallized ginger and ginger syrup here.
- The syrup is the water and sugar in which the ginger is boiled for 45 minutes or so to make the candied ginger. There is usually some thick syrup left over.
- In a large bowl, add in the flours, ginger syrup, crystallized ginger pieces, lemon juice and water or almond milk. Mix till just abut combined.
- Add more milk or water, 1 teaspoon at a time if the mixture is too thick.
- Add in the raisins and give a quick mix. Let mixture sit for 5 minutes
- Heat a pancake griddle or pan and spread some vegan butter on it.
- Drop large spoonfulls on batter on the pan.
- Cook on medium heat for 3-4 minutes till the bubbles appear on top and the batter is soft but not runny.
- flip and cook 2-3 minutes on the other side
- Serve hot with butter, maple or agave syrup, fresh fruits of choice and tea or coffee!
Notes
Nutritional value is based on 1 serving
Nutrition
Nutrition Facts
Ginger Pancakes (Vegan Multigrain)
Amount Per Serving
Calories 277 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 15mg5%
Sodium 122mg5%
Potassium 168mg5%
Carbohydrates 62g21%
Fiber 1g4%
Sugar 32g36%
Protein 3g6%
Vitamin A 55IU1%
Vitamin C 1mg1%
Calcium 48mg5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Krithi's Kitchen says
April 23, 2011 at 1:14 amThis is delicious.. love the warm ginger flavor in pancakes…
You could send this to my event..
http://krithiskitchen.blogspot.com
Breakfast Club – Pancakes