About this recipe:Pancake batter is flavoured with ginger, cinnamon and treacle in this recipe for pancakes that taste like gingerbread.
375g plain flour
2 teaspoons baking powder
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/2 teaspoon mixed spice or pumpkin pie spice (see note)
120ml coconut oil, melted
2 teaspoons vanilla extract
1 teaspoon vegetable oil
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Method Prep:15min › Cook:4min › Ready in:19min
Mix flour, baking powder, ginger, cinnamon, salt, bicarbonate of soda and pumpkin pie spice together in a bowl.
Whisk eggs in a separate bowl until smooth. Mix in milk, treacle, coconut oil and vanilla extract. Stir in flour mixture until pancake batter is combined; a few lumps are okay.
Grease a non-stick pan or griddle lightly with oil; preheat over medium-low heat.
Drop pancake batter by large spoonfuls onto the pan and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, about 2 minutes. Repeat with remaining pancake batter.
Pumpkin pie spice is a combination of ground cinnamon, nutmeg, ginger and cloves; in a pinch you can use mixed spice, or a pinch each of the individual spices.