Gingerbread Pancakes with Warm Pear Sauce

• Vegan

• Produce

  • 1/2 tsp Ginger
  • 4 Pears

• Canned Goods

  • 1 11/16 cups Coconut milk, unsweetened

• Condiments

  • 1/4 cup Molasses
  • 2 tbsp Vegan buttery spread

• Baking & Spices

  • 1 1/2 tbsp Baking powder
  • 2 tsp Cinnamon
  • 1 pinch Cloves
  • 1 cup Powdered sugar
  • 1 1/2 cups Spelt flour
  • 1/3 cup Sugar
  • 1 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Canola oil, organic

Found on theprettybee.com

Description

Ingredients

• 1½ cups spelt flour
• ¼ cup sugar
• 1½ Tablespoons baking powder
• 1½ teaspoons cinnamon
• ½ teaspoon ginger
• pinch cloves
• 1½ teaspoons vanilla extract
• ¼ cup molasses
• 1½ cups unsweetened coconut milk (or non-dairy milk of your choice)
• ⅓ cup organic canola oil
• 4 pears
• 2 Tablespoons vegan buttery spread
• 1½ Tablespoons sugar
• ½ teaspoon cinnamon
• 1 cup powdered sugar, sifted
• 3-4 Tablespoons unsweetened coconut milk

Directions

• In a large bowl, whisk together the spelt flour, sugar, baking powder, cinnamon, ginger, and cloves.
• Add the vanilla extract, molasses, coconut milk, and organic canola oil. Stir until combined. Set aside while you heat the pan.
• Place a tablespoon of vegan buttery spread in a frying pan and heat over medium heat. Once the butter is sizzling, spoon some batter into the pan.
• Cook the pancakes for about 5 minutes before flipping them. The edges should look cooked before you try to filp them. If they are browning too fast, lower the heat. Repeat with remaining batter.
• To make the warmed pears, place the vegan buttery spread, pears, cinnamon, and sugar in a saucepan. Cook over medium low heat until pears are warm and soft.
• If you want to make the sugar glaze, simply whisk the powdered sugar and coconut milk together in a bowl.
• Top pancakes with pears and sugar glaze before serving. Enjoy!