Kris Carr

Healthy Recipes

Gingerbread Pancakes: The Perfect Vegan Breakfast for the Holidays (Recipe Video)

Hiya Gorgeous!

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 vegan breakfast options this time o’ year.

With that in mind, I want to share a decadent delight your whole family will love:

Gingerbread Spice Vegan Pancakes with Cinnamon Apples and Maple Whip

OMG, they are sooo frickin’ good!

Whether you’re a full-time vegan vixen or you’re just looking to add a few healthier and more nutrient-dense ingredients into all the holiday decadence, these fan-favorite gingerbread pancakes will do the trick! 

Hit play below to see just how easy it is to whip up this mouth-watering holiday morning feast.

Gingerbread Spice Vegan Pancakes
Recipe Video

Here’s the full recipe:

Gingerbread Spice Vegan Pancakes

with Cinnamon Apples and Maple Whip

Makes 10–12 pancakes, about 5–6 servings



    • 1 cup unbleached all-purpose flour
    • ¾ cup oat flour (¾ cup of rolled oats, blended or processed in a food processor)
    • 2 ½ tsp baking powder
    • ¼ tsp salt
    • 1 tsp cinnamon
    • 1 tsp ground ginger
    • ½ tsp ground cloves  
    • ½ tsp nutmeg
    • 2 cups non-dairy milk of choice
    • ¼ cup coconut oil, melted
    • 1 tsp vanilla extract
    • Nonstick spray

Cinnamon Apples:

    • 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 (for a big nutrient boost!)
    • Small pinch of salt

Maple Whip:

    • 1 13.5 oz can coconut cream, chilled overnight*
    • 2 Tbsp pure maple syrup
    • 1 tsp vanilla extract


Pancakes Instructions:

    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 non-dairy milk, coconut oil, and vanilla extract. Add to dry mixture and stir until just combined. (A few lumps are lovely!)
    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 for 2–3 minutes, or until bubbles form on the surface of the pancakes. Flip and cook for an additional 1–2 minutes.
    4. Set aside and keep warm in a 200-degree oven until apples and whip are ready.

Cinnamon Apple Instructions:

    1. Heat coconut oil over medium heat.
    2. Add apples, cinnamon, maple syrup, vanilla extract, hemp seeds, and salt, then stir to combine. Cook, stirring frequently, for 8–9 minutes, or until apples are tender.
    3. Remove from heat and set aside.

Maple Whip Instructions:

    1. Open the can of coconut cream and scoop 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).
    2. Add maple syrup and vanilla extract and beat for an additional 1–2 minutes.
    3. Keep refrigerated until ready to serve.

To Serve:

    1. Plate up 2–3 warm pancakes per person and top with cinnamon apples and whipped coconut cream. So good!

*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 to remove. Chill as needed before whipping.

Your turn: What’s your family’s favorite holiday breakfast? Let me know in the comments!

Delicious delights,

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