Flourless Gingerbread Oatmeal Pancakes (vegan)
Try this Flourless Gingerbread Oatmeal Pancakes (vegan) recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1 teaspoon cinnamon
- 1 tablespoon baking powder
- 1 teaspoon nutmeg
- 2 tablespoons coconut oil melted & cooled
- 1 chia or flax egg (you can use regular egg too)
- 2 cups oat flour made from modern oats oatmeal (i have no
- 3/4-1 cup unsweetened almond milk (another milk works too)
- 1.5 tablespoons molasses
- 1 teaspoon all spice
- Carbohydrate 4.85712278043299 g
- Cholesterol 1.225 mg
- Fat 3.79839829997379 g
- Fiber 0.282586993791339 g
- Protein 1.05760504997627 g
- Saturated Fat 3.18819437499144 g
- Serving Size 1 1 pancake (39g)
- Sodium 33.8154525025291 mg
- Sugar 4.57453578664165 g
- Trans Fat 0.242597899987843 g
- Calories 55 calories
In a medium mixing bowl add all ingredients and mix wellLet the batter sit for a minute to thickenGrease a skillet with coconut oil or butter on medium heatAdd about 2 generous spoonfuls of batter per pancake (I fit about 3 on the skillet)Cook for 2-3 minutes on each side or until the pancakes bubble a littleFlip over and cook for another 2 minutesEnjoy when warm with syrup, yogurt and your favorite toppings!*Will stay good for about 4-5 days in airtight container in fridge
