Vegan Gingerbread Baked Pancake

This Gingerbread Baked Pancake is perfect for breakfast on Christmas morning.

Growing up, we always used to have pancakes for breakfast on Christmas morning. We’d all open our presents, and then enjoy yummy pancakes together. The only problem was that one of my parents used to have to go and slave over the stove for half an hour to make the pancakes, and then miss half the fun.

And that’s why I love this baked pancake. You mix all of the ingredients together. Then, instead of having to flip pancakes for half an hour, you put it in the oven and get back to playing with your Christmas presents! Then when it’s cooked, everyone can sit down together to enjoy pancakes for breakfast.

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To Make Vegan Gingerbread Baked Pancake

Preheat oven to 180 degrees C. Prepare a medium baking dish by lining it with baking paper. I find that baking paper stops the pancake from sticking more effectively than greasing the dish. It is better to go for a larger dish, so that the pancake will be thinner. The smaller the dish, the longer the pancake will need to cook.

Place the dry ingredients in a large mixing bowl and mix with a wooden spoon until combined.

Combine the milk and lemon juice in a separate jug. Make a well in the dry ingredients and pour in the milk. Mix until mostly smooth.

Pour into the prepared baking dish.

Bake for 20 – 30 minutes, depending on how large the baking dish is. The pancake will turn slightly darker when it is cooked.

Serve topped with maple syrup, mixed nuts, and possibly a candy cane!

Gingerbread Baked Pancake

A delicious Christmas spiced pancake for breakfast.
Prep Time 5 mins
Cook Time 30 mins
Servings 4

Ingredients
  

  • 2 cups Plain Wholemeal Flour
  • 1 tsp Bicarb Soda
  • ¼ cup Brown Sugar
  • 1 tsp Mixed Spice
  • ½ tsp Ground Ginger
  • 2 cups Milk
  • 1 Tbs Lemon Juice

Instructions
 

  • Preheat oven to 180 degrees C. Prepare a medium baking dish by lining it with baking paper.
  • Place the flour, bicarb soda, sugar and spices in a large mixing bowl and mix with a wooden spoon until combined.
  • Combine the milk and lemon juice in a separate jug. Make a well in the dry ingredients and pour in the milk. Mix until mostly smooth.
  • Pour into the prepared baking dish.
  • Bake for 20 – 30 minutes, until the pancake is cooked through. The pancake will turn slightly darker when it is cooked.
  • Serve topped with maple syrup, mixed nuts, and possibly a candy cane!
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