Vegan Gluten-Free Pear Gingerbread Pancakes

We first made these gingerbread pancakes during the summer and we absolutely loved them. But we decided it’d be better to roll out the recipe sometime in the fall, since they had more of an autumnal flavor profile. And remember, we love the fall, and fall recipes. Thankfully this past week we got pears in our Hungry Harvest* box, so it was a great time to revisit them!

*Affiliate link. If you click and order and use code HERO5, you get $5 off!

Gingerbread Pancakes: A Seasonal Treat

It’s hard to overestimate just how much of a treat these gingerbread pancakes feel like. They feel like eating fresh-baked cookies for breakfast. It feels like putting on a warm sweater and jumping into a pile of leaves. They feel like going on a hayride at the local orchard. They feel like pure, distilled fall. They’re just spicy and homey and wonderful.

These pancakes also reheat really well. We took them to work for breakfast one day this week, and they’re almost as delicious as they were fresh off the griddle. The bits of diced pear have a nice slight crunch to them. The gingerbread aroma drifts, tantalizing, from the top of the plate. A lot of pancakes don’t reheat well, but these ones are a star in that department.

In short, there’s no reason for you to not be making these gingerbread pancakes right now. They’re easy, they’re vegan, they’re gluten-free, they’re delicious, they’re evocative of fall, and they reheat well. Go. Make them. Live your bliss.

Vegan Gluten-Free Pear Gingerbread Pancakes

Ingredients:

1/2 cup buckwheat flour
1/4 cup almond meal
1/4 cup brown rice flour
1 Tsp baking powder
1 Tbsp oil
3/4 cup almond milk
1 Tbsp flaxseed meal mixed with 3 Tbsp water for 5 minutes
1 pear, diced
2 Tbsp molasses
2 Tbsp candied ginger, finely chopped

Directions:

Mix all of the ingredients together in a large bowl until combined in a thick batter. Heat a griddle on medium high heat. Once hot, drop dollops of batter about 1/3 cup each onto the griddle. Cook approximately 5 minutes per side, or until done on each side. Serve with maple syrup or whatever you prefer on your pancakes.

Confetti Pancakes – A Tale of Creation

I normally bristle at the idea of blog posts where you have to scroll for an hour to get to the recipe, so I’m going to put the recipe in a separate post, and hopefully you’ll indulge me a photo essay about the creation of these pancakes.

Over the weekend, Jocelyn and Watson embarked on a culinary adventure together. At first, Watson was nervous.


Vivian was fearless, though as merely an observer, the best she could do was to provide citrus to ward off scurvy.


After a little while, excitement set in.


Watson and his mommy marked the occasion with a selfie for posterity.

First they set to work making the “buttermilk.”


Then came the mixing of the dry ingredients.


A brief interlude for a vitamin C infusion.


Next came the mixture of the wet ingredients.


While Watson was mixing, Jocelyn got to relax for a few minutes.


Finally, the piece de resistance: the rainbow sprinkles that confer the name upon this confection.


In the meantime, Fred sits patiently, munching on some cereal.


The pancakes cooked quickly and colorfully.


Finally they were finished, and garnished with strawberries and chocolate!


Watson eschewed standard notions of cutlery as outdated.    
In the end, he and Vivi couldn’t have been more satisfied.    

Confetti Pancakes

This week was a major milestone for us. We actually persuaded Watson to sleep in his bed instead of in his sleeping bag on the floor for a couple of nights. This was a big win, and so of course we had to celebrate with a special breakfast.

These pancakes were a ton of fun to make with our oldest. He loved mixing all of the ingredients together, and the chocolaty smiles all over his and his sister’s faces are testament to how tasty these were. They’re not as healthy as a lot of our normal fare, but they’re vegan and gluten free, and sometimes it’s fun and necessary to let loose a little. Enjoy!

Ingredients:

2 cups almond milk
Juice of 1/2 lemon
1 cup almond meal
1 cup spelt flour
2 Tsp baking powder
Pinch of salt
2 Tbsp grapeseed oil
1 package almond paste, grated
Chocolate chips (as many as you feel appropriate)
Rainbow sprinkles (likewise)

Directions:

First mix the lemon juice and almond milk to make “buttermilk.” Set aside. In a large bowl, mix the almond meal, spelt flour, baking powder, and salt until well combined. Stir in the buttermilk and grape seed oil. Add the almond paste, chocolate chips, and rainbow sprinkles, and cook on a griddle as you would any old pancakes, so long as you keep in mind that these are decidedly not any old pancakes.