I first published this recipe for ginger spiced pancakes in our Christmas ebook but as Pancake Tuesday is just around the corner I wanted to share it on the site. I adapted these vegan pancakes from the Smith & Daughters’ Corn & Jalapeño Pancakes to make them gluten-free and I love the use of polenta which makes them wonderfully light and fluffy.
These sweet, gently spiced pancakes are perfect whenever there’s a slight chill in the air and you need something to draw you out of bed. For the batter, I’ve lightly bloomed ground ginger and cinnamon in butter which enhances the flavour of the sweet spices and for an additional ginger kick, these are served with a simple spiced syrup.
The recipe serves 6 but if you don’t need that many pancakes you can easily half the batter or freeze your leftover pancakes and chuck them in the toaster for a mid-week breakfast pick me up.
Questions about the recipe? Or do you want to change something about these ginger spiced pancakes? I’ve included all the recipe notes at the bottom of the page with the hope of improving your experience here at blue border. If you found this useful, I’d love your support on Instagram, click here to follow.
ingredients
For the pancake batter
- 90g non-dairy butter/margarine
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1 Tbsp. apple cider vinegar
- 750g non-dairy milk
- 300g gluten-free flour
- ¾ tsp. xanthan gum, leave out if your flour contains xanthan gum already
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. sea salt
- 160g fine polenta
- ¼ cup caster sugar
- oil or butter for frying
For the spiced syrup
- 300g coconut milk
- 50g soft brown sugar
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
process
Add the butter, 2 teaspoons ground ginger and 1 teaspoon of cinnamon to a small pot and place on the stovetop on low heat. Remove from the heat once the butter is melted and spices smell fragrant, 1 – 2 minutes.
Combine the milk and apple cider vinegar in a jug, mix well and set to one side.
In a mixing bowl sift together the flour, xanthan gum, baking powder, baking soda, salt and polenta.
To the milk add the caster sugar and the melted butter mixture, stir well to combine and then pour into the dry mix. Whisk the dry and wet mix together until well combined.
Place a saucepan on the hob and pre-heat at a low temperature (e.g. 2-3 of 6). Lightly grease the pan with oil or butter. Pour the batter into the pan in your desired size and cook the pancakes for 2-3mins on each side.
While the pancakes are cooking, make the syrup. Add all the ingredients to a small pot and turn the heat up to a gentle simmer, stirring occasionally. Allow the syrup to simmer until reduced by half, 10mins approx.
Serve the pancakes with your choice of fruit, coconut yoghurt, maple syrup etc.
More Pancake Recipes
NOTES: Ginger Spiced Pancakes
The batter for these spiced ginger pancakes can be made the day before and kept in the fridge until you’re ready to make them.
Recipe Questions
What GF flour do you use?
I use Dove’s Farm gluten-free flour and love the way it performs.
If you’re in the US try Bob’s Red Mill One for One gluten-free flour or King Arthurs all-purpose gluten-free flour.
Can I make these without xanthan gum?
I haven’t tried it and I wouldn’t recommend it. Xanthan gum is a binder and in this recipe, it is replacing gluten and eggs. If you are looking for a pancake recipe without xanthan gum try these sourdough pancakes.
Can I make this recipe without polenta?
I haven’t tried it and it will definitely affect the texture if you do leave it out. Polenta gets very goopy when it’s hydrated and in this recipe acts almost as an egg replacement. Let us know how you get on in the comments below if you try the recipe without polenta.
Can I make these pancakes a different flavour?
Absolutely, leave the spices out for plain pancakes or add 1 cup of blueberries or chocolate chips.
