Gingerbread Pancakes with Coconut Whipped Cream

The FLUFFIEST Gingerbread Pancakes topped with pillowy soft coconut whipped cream, fresh strawberries, and beautiful Manuka honey. What. A. STACK.

These beautifully spiced pancakes are a great variation to a classic pancake plus and are absolutely perfect for a winter brunch or breakfast idea! Hope you give it a try!

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Gingerbread Pancakes

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients

1.5 cups all purpose flour

1/4 cup light brown sugar

1/4 cup dark brown sugar

2 tsp baking powder

1/2 tsp baking soda

1/4 cup veg oil

2.5 tablespoons unsulphured molasses

2 cups Oat Milk

2 eggs - room temp

Spices: 2 tsp ground cinnamon, 2 tsp ground ginger, 1/4 tsp nutmeg, 1/8 tsp all spice, 1/8 tsp salt

Coconut Whipped Cream

1 can of cold full fat coconut milk

3 tbsp of confectioners sugar

1 tsp vanilla extract

Directions

1. To a medium bowl, whisk your dry ingredients. In a separate bowl, whisk your wet ingredients. Add wet to dry slowly and mix till combined.

2. Heat up a pan over medium heat and apply butter then wipe off the excess. Add in about 1/4 cup of pancake mixture and cook till bubbles form. Flip, and repeat the process. Cool the pancakes before you stack, else they might topple over.

3. For the coconut whipped cream, add coconut milk with confectioners sugar and vanilla to a bowl. Use only the solid top cream part of the milk, and discard the milk on the bottom. Whip both of these till soft peaks form.

4. To serve, stack the pancakes, add your whipped cream, berries, and a generous drizzle of golden honey. Optional - I added a bit of the hazelnut crumble I had left over from my poached pear recipe! It was a great addition.