The holidays are almost here! Many of us will be hosting our loved ones in our homes or making the trip to stay with family & friends. I don’t know about you, but I love impressing my peeps with some “Mmm” inducing plant-based deliciousness this time o’ year.
With that in mind, I want to share a decadent breakfast for you to prepare for your family this season: Gingerbread Spice Pancakes with Cinnamon Apples and Maple Whip. OMG, they are sooo frickin’ good!
It’s the perfect recipe to make to kick off the merriment one holiday morning. I’ll be honest, this one has more of the sweet stuff than I usually would include. But it’s a seasonal treat for a special occasion and it’s meant to do just that—treat you and your fam!
As a reminder, Test Kitchen Tuesday is my way of sharing new recipes that are simple to make, have few ingredients to buy and come with a little step-by-step video tutorial to guide you along the way.
Hit play below to see just how easy it is to whip up this mouth-watering holiday morning feast. Bonus: you’ll definitely impress your family, friends and loved ones with this one! Without further ado, let’s make some delicious and dreamy pancakes together!
Gingerbread Spice Pancakes with Cinnamon Apples and Maple Whip (video)
Makes 10-12 Pancakes, about 5-6 servings
1 cup unbleached all purpose flour
¾ cup oat flour (3/4 cup of rolled oats, blended or processed in a food processor)
2 ½ tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp nutmeg
2 cups nondairy milk
¼ cup coconut oil, melted
1 tsp vanilla extract
1 tsp coconut oil
2 medium apples, peeled, cored and chopped
½ tsp cinnamon
1 tsp pure maple syrup
½ tsp vanilla extract
1 Tbsp hemp seeds
small pinch salt
1 13.5 oz can coconut cream, chilled overnight*
2 Tbsp pure maple syrup
1 tsp vanilla extract
1. In a large bowl, whisk to combine all purpose flour, oat flour, baking powder, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.
2. In a small bowl, whisk to combine nondairy milk, coconut oil and vanilla extract. Add to dry mixture and stir until just combined. Some lumps are ok.
3. Heat a griddle or large nonstick pan over medium heat. Spray with nonstick spray and add ¼ cup increments of batter onto the griddle. Cook 2-3 minutes, or until bubbles form on surface of pancakes. Flip and cook for an additional 1-2 minutes. Set aside and keep warm in a 200 degree oven until apples and whip are ready.
Cinnamon Appple Instructions:
1. In a medium pan, heat coconut oil over medium heat. Add apples, cinnamon, maple syrup, vanilla extract, hemp seeds, and salt and stir to combine. Cook, stirring frequently, for 8-9 minutes, or until apples are tender. Remove from heat and set aside.
Maple Whip Instructions:
1. Open the can of coconut cream and scoop the cream into a large bowl. Using an electric hand mixer or stand mixer, beat the coconut cream on low until fluffy and smooth (this can take up to 12 minutes). Add maple syrup and vanilla extract and beat an additional 1-2 minutes. Keep refrigerated until ready to serve.
1. Place 2-3 warm pancakes on each of 5 plates, topped with vegan butter if desired, and divide cinnamon apples and whip toppings evenly over the plates.
Note for coconut cream: Some brands (like Trader Joe’s) are more dry than others and may be hard to scoop out of the can once chilled. If you find this to be the case when opening the can, sit the can in a warm pot of water for 10 minutes. Then, once you’ve made the maple whip, you can chill it in the fridge for an additional 30 minutes.