Kris Carr


Gingerbread Spice Pancakes

Gingerbread Spice Pancakes



  • 1 cup all purpose flour
  • 3/4 cup oat flour (3/4 cup of rolled oats, blended or processed in a food processor)
  • 2 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 2 cups nondairy milk
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • Nonstick spray

Cinnamon Apples:

  • 1 teaspoon coconut oil
  • 2 medium apples, peeled, cored and chopped
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pure maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon hemp seeds
  • Small pinch salt

Maple Whip:

  • 1 13.5 ounce can coconut cream, chilled overnight*
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract



Pancake 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 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 1/4 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 (Fahrenheit) oven until apples and whip are ready.

Cinnamon Apple 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.

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.

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