Perfect for any holiday breakfast or for a special breakfast for your loved ones. Prepare the apples, raisin syrup and gluten-free pancake mix the day before to make your morning prep go more quickly. These are vegan, gluten-free, soy-free, egg-free, dairy-free, oat-free, peanut-free and tree-nut-free. If you use Bob’s Red Mill Pancake mix, it is also rice-free.
Disclosure: As with all recipes, please check your ingredients carefully for safety and let your allergic guests know everything you used; providing the ingredients list when possible.
Recipes below serves 4. Double or triple all recipes below for 4 or more guests.
Maple & Rum Raisin Syrup
Omit the rum for kids. This is more for the grown-ups.
Soak 1/2 cup of golden and/or dark raisins in 2 cups of rum overnight.
** ALLERGY NOTE** Rum is generally a gluten-free alcohol, but always double check the brand’s website to make sure.
If you forget to soak the raisins, you can simmer them in the rum while you make the pancakes until most of the rum is absorbed.
In a small saucepan, warm the raisins with any remaining rum with 1 cup of maple syrup. Transfer to a medium bowl and set aside (after you finish pancakes, you’ll be adding remaining apples and liquid just before serving).
2 apples, peeled and sliced thin
1 1/2 cups water
1/2 cup light or dark brown sugar
1/4 teaspoon salt
a few dashes of cinnamon
In a large skillet over medium high heat, simmer all of the until apples are tender and syrup begins to thicken. Don’t let it all evaporate as you want some of this delicious caramel liquid to stir into your finished syrup.
Remove from heat and transfer to a bowl. Store in refrigerator for the next morning (if making the night before). Otherwise, set aside to be ready to put some slices into the gingerbread pancakes.
Follow the recipe for these Vegan Pancakes by clicking here. (For day-ahead-prep, make your mix and add wet ingredients in the morning)
Add the following spices to the mix:
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon cinnamon
2 Tablespoons molasses
If using Bob’s Red Mill Pancake Mix, add the spices above for 1 and 1/2 cup of the mix.
When ready to make the pancakes, add wet ingredients.
Note: One egg can be replaced 1 Tablespoon ground flax or chia seeds mixed with 3 Tablespoons of water
OR 1/4 cup of applesauce
OR 1/4 cup of mashed banana (if you don’t mind some banana flavor)
Heat oven to 175 degrees Fahrenheit and set a large plate or dish on the middle oven rack. This is where you’ll keep finished pancakes warm until ready to serve.
Heat large skillet to medium heat and spray lightly with canola or vegetable oil (or a little bit of earth balance if it is safe for your family).
Drop batter by the 1/4-cup-full into the skillet.
Add a few slices of the caramelized apples in each pancake before flipping.
When pancakes are golden brown on each side and cooked through, transfer to the dish in the oven to keep warm while you prepare the rest of the pancakes.
When all of the pancakes are finished, stir the remaining apples and caramel liquid into the rum raisin syrup and serve over the finished pancakes on individual plates – making sure there are delicious rum raisins in each bite!
Enjoy with a cup of tea, coffee or warm apple cider.