Vegan Chocolate Gingerbread Pancakes

 Most people have big Christmas Eve dinners...you know, a huge spread with some main protein dish, lots of starches and vegetable sides, and of course dessert.  But Christmas Eve at my house was a little different. I made Vegan Chocolate Gingerbread Pancakes.  You see, Eric and I had both worked all day, and we went to church after work then by the time we got home...I didn't feel like making a big meal.  So that is why the pancakes, besides the fact that they are well, delicious.  Why not go straight to dessert, right?!  But it wasn't completely just dessert, they did have protein and healthful ingredients in them, not just a big sugar bomb.  I have made vegan chocolate pancakes for Eric many times before and he loves them, but I thought putting a seasonal gingerbread twist on them would make them even better.  

We topped them off with Rawmio Chocolate Coconut Butter and cacao nibs and they were the perfect treat for Christmas Eve!  Don't worry, vegetables were on the menu the rest of the day so it was not all just dessert.  We had a nice moonlit walk that evening as well and enjoyed a few Christmas lights since it was so warm outside (we had no snow on the ground at that point). I hope you all had a memorable Christmas last week, and I appologize for not getting this recipe up sooner!  Trust me, you need to try it. If not for a dinner splurge, then for a Saturday morning treat!

Vegan Chocolate Gingerbread Pancakes (gluten free)
Serves 2

Ingredients:

2 Tbsp ground flax seed

1 cup Bob's Red Mill All Purpose Gluten Free Baking flour

1 scoop vegan chocolate protein powder (I used Sunwarrior Blend)

1 tsp aluminum-free baking powder

1/3 cup raw cacao powder
1 Tbsp cinnamon
1 tsp ginger
¼ tsp nutmeg
¼ tsp cloves
1/2 cup banana puree
1 1/4 cups filtered water
2 tsp pure vanilla extract
1/4 tsp sea salt
2-3 Tbsp maple syrup (depending on how sweet you like them)

Rawmio Chocolate Coconut Butter, warmed to liquid for serving (or maple syrup)
Raw cacao nibs (optional) for serving

In a food processor, combine all pancake ingredients and process until just blended, pour into a bowl and set aside (or whisk them together if you do not have a food processor).
To cook pancakes, preheat oven to 200 degrees. Heat a large non-stick pan over medium heat and add a little coconut oil to coat the bottom. Once hot, add the batter in 1/4 cup amounts (I did 3 at a time, but it depends on your pan), and let cook for about 2-3 minutes on the first side until set and starting to brown, then flip with a spatula and cook another 2-3 minutes on the other side. When cooked, place on a plate and keep warm in the oven while you repeat the process with the remaining pancakes.