1½tablespoonsoil of choice, any neutral oil such as light olive oil, vegetable oil, canola oil, sunflower oil, or melted refined coconut oil
INSTRUCTIONS
Put all of the dry ingredients into a bowl and stir well.
Put all of the wet ingredients into another jug or bowl. Stir until well combined.
Pour the mixed wet ingredients into the dry ingredients and mix using a spoon, until just combined. Do not over mix. Your batter should be a thick dropping consistency, like thick cake batter.
Preheat the griddle or pan to medium-low and add some vegan butter or oil to grease it. Leave the batter to sit until the pan comes to temperature.
OPTIONAL - Preheat the oven to it's lowest temperature with a plate inside to put the pancakes as you cook them. This will keep them warm until they are all ready.
Pour about ⅓ cup portions of batter onto the preheated griddle/pan. Leave them alone until small bubbles start to form on the top (usually about 4 minutes) then flip and cook for a further few minutes until golden. Once done, you can put them on the plate in the oven until you have finished cooking them all or serve immediately.
NOTES
Storing leftovers and reheatingLeftover gingerbread pancakes will keep in the fridge for a couple of days and will freeze well up for up 3 months. Put them in an airtight container or freezer bag once they are cool and place in the freezer.
To reheat from the fridge, just pop them in a hot skillet for a few minutes each side, microwave them for 20 to 30 seconds, or pop them in a toaster.
To reheat straight from the freezer pop them in the toaster for 2 cycles and they should be heated throughout.