The Vegan White Chocolate Gingersnap Pancakes are a festive treat, combining fluffy vegan pancakes with a spicy gingersnap flavor. The batter includes ingredients like almond milk, brown sugar, and Pascha's Vegan White Chocolate Chips. They are topped with melted white chocolate, gingersnap spice, and date syrup, making these pancakes perfect for a cozy winter breakfast or dessert.

This recipe was created by maggiebakesgrace as part of Pascha's Bake Off Competition.

Ingredients

Wet Ingredients

• 2 tbsp Kite Hill Greek Style Yogurt (Plain, Unsweetened)
• 2 tbs Vegetable Oil
• 3 tbsp Brown Sugar
• 1 tbsp Medjool Date Syrup
• 3/4 cup Almond Milk 

Dry Ingredients

• 1 cup All Purpose Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 1/2 tsp Gingersnap Spice (Primal Palate)
• 1/4 cup Pascha Organic Vegan White Baking Chips

Toppings

• 1 tbsp Gingersnap Spice (Primal Palate)
• 1 tbsp Medjool Date Syrup
• 1 tbsp Pascha Organic Vegan White Baking Chips (melted)

Directions

1. Heat a pan up to medium heat and grease with oil or vegan butter
2. While pan heats, make your pancake batter
3. To make your batter, in a bowl, combine all wet ingredients except almond milk and stir until smoothly combined
4. Next stir in the almond milk until wet ingredients are all smoothly combined
5. Let liquid mixture rest for 2-3 minutes
6. Lightly toss in all the dry ingredients except for white baking chips and stir just until batter comes together.
7. Stir in white baking chips until evenly distributed. Your batter is now done.
8. In order to cook the pancakes, pour 1/4 cup of batter onto heated pan and cook first side until bubbles form and don't fill in when popped (about 3 minutes).
9. Flip and cook other side for 2-3 minutes. Place on plate and top with 1/2 tsp Primal Palate Gingersnap Spice.
10. Repeat until all batter is used.
11. Stack pancakes high and top with date syrup and melted Pascha White Baking Chips.

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