This recipe is inspired by the pancakes topped with cinnamon sugar pears and yogurt that my mom makes. She claims to have found the recipe in a food magazine that has since been misplaced, so shout out to whoever thought of this delectable combination first! I have fond memories of early mornings, getting ready for school, that were made better by this breakfast. It’s the juicy, fresh pears and the creamy, tart yogurt that make this combination so memorable.
I think that food can be so special. It has the power to evoke vivid memories and the comfort that we draw from those memories can heal our soul. My mom recently made these pancakes, which I scooped up on my way out the door because I was running late for work. Pro tip: these pancakes work “taco-style” if you need to take them to go. Despite the melancholic cloud that has hung over me the past few weeks, I couldn’t resist the feeling of calm and joy that washed over me every time I bit into the fluffy pancakes and juicy pears.
That morning got me thinking of creating a vegan and more healthy version with a twist. Thus, the idea for these gingersnap pancakes was born. During my research, I actually found a VEGAN GINGERSNAP PANCAKE recipe from almost eight years ago. Because I like to cut out unnecessary refined sugar, the recipe below is slightly adapted from Brandi’s Vegan Gingersnap Pancakes with Ginger Syrup from The Vegan 8 blog. Check out Brandi’s tried-and-true recipe if you’re looking for something a little sweeter. Otherwise, scroll on down for Whole Wheat Gingersnap Pancakes with Cinnamon Pears. 🙂
Whole Wheat Gingersnap Pancakes with Cinnamon Pears
1 cup whole wheat pastry flour
1 tablespoon ground flaxseed
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon corn starch
2 teaspoons cinnamon
1 heaping teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon sea salt
1 cup coconut milk
Roughly 3 tablespoons almond butter
2 tablespoons apple cider vinegar
2 tablespoons honey
1 1/4 teaspoon vanilla extract
1 ripe pear, cut into small, bite-sized chunks
1/4-1/2 teaspoon ground cinnamon, depending on how much you like cinnamon 🙂
1. First, combine 1/4 cup of the milk with the flaxseed into a coffee mug or small bowl and whisk very well with a fork. Set aside for at least 5 minutes. This will be your “egg” and it needs to sit to become thick and slightly gel-like.
2. In a separate medium-sized bowl, mix together the dry ingredients.
3. After the flaxseed mixture has sat for several minutes, add it and the remaining wet ingredients (including the rest of the coconut milk) to the dry ingredients and whisk until just combined (do not over mix). Set the batter aside for 10 minutes or more.
4. Start heating up your pan, setting it between medium and low. After 10 minutes, both your batter and hot pan will be ready.
5. Add oil or vegan buttery spread to the pan. Use a 1/4 measuring cup to pour the batter onto the heated pan. If you prefer a thinner pancake, shake the pan a little to spread out the batter.
6. Cook around 3 minutes or until the edges have firmed up well, flip over, and cook another 1-2 minutes. If you notice your pancakes are browning too fast, turn the heat down a bit.
7. In between pours and flips, cut the pear into small chunks and add the chunks to a bowl. Add the cinnamon and mix until the cinnamon is evenly spread.
8. Serve the gingersnap pancakes with the pears and a dollop of yogurt.