Vegan White Chocolate Gingersnap Pancakes (Edit recipe)

These vegan white chocolate gingersnap pancakes are a delicious way to turn a sweet breakfast favorite into dessert. Fluffy vegan pancakes get lots of flavor from Primal Palate Gingersnap Spice, and an extra hint of sweetness thanks to Pascha Vegan White Chocolate. Stacked high with a drizzle of date syrup, these are a festive (and delicious!) way to celebrate the end of the year!

5 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	373
Fat:	17 g
Carbohydrates:	50 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	267 mg
Fiber:	1 g
Sugars:	19 g
Calculated per serving.

by maggiebakesgrace

Serves: 4

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a pan up to medium heat and grease with oil or vegan butter.
While pan heats, make your pancake batter.
To make your batter, in a bowl, combine all wet ingredients except almond milk and stir until smoothly combined.
Next stir in the almond milk until wet ingredients are all smoothly combined.
Let liquid mixture rest for 2-3 minutes.
Lightly toss in all the dry ingredients except for white baking chips and stir just until batter comes together.
Stir in white baking chips until evenly distributed. Your batter is now done.
In order to cook the pancakes, pour 1/4 cup of batter onto heated pan and cook first side until bubbles form and don't fill in when popped (about 3 minutes).
Flip and cook other side for 2-3 minutes. Place on plate and top with 1/2 tsp Primal Palate Gingersnap Spice.
Repeat until all batter is used.
Stack pancakes high and top with date syrup and melted Pascha White Baking Chips.