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lookbook cookbook vegan gingerbread pancakes recipe

Bring the fun back into early mornings with this warming treat. 

Makes approx. 8 large pancakes

Sweetness - 1/3
Difficulty - 1/3

1 1/2 cups Bob's Red Mill GF Pancake Mix
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg (optional)
3/4 cup vegan milk of choice
1 tablespoon grapeseed oil, plus more for frying
1/2 teaspoon natural vanilla extract
1/4 cup organic dark chocolate chips

Add pancake mix and spices to a large bowl and mix well. Stir in the vegan milk, oil, and vanilla extract. Add more flour for a thicker pancake, or more milk for thinner ones. Stir in the chocolate chips when mixed.

Add a drizzle of grapeseed oil to frying pan. Over medium heat, add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well.

Enjoy warm and drizzle with maple syrup, coconut oil, or your favourite sweetener.

lookbook cookbook vegan gingerbread pancakes recipe

With Gabriela. Nail polish by Sheswai Laquer. Necklace by Crystal Cactus.

Read the original on: LOOKBOOK COOKBOOK