25+ Delicious Holiday Vegan Griddle Recipes to Spice Up Your Breakfast

The holiday season is a time for festive feasts, cozy gatherings, and indulgent treats.

But just because you’re embracing plant-based living doesn’t mean you have to miss out on the delicious flavors and traditions of the season.

Vegan griddle recipes are the perfect solution for a wholesome, flavorful holiday breakfast or brunch.

From rich chocolate and peppermint pancakes to zesty cranberry orange griddle cakes, there’s something to satisfy every taste and craving.

In this article, we’ve curated a collection of 25+ vegan griddle recipes that will add a touch of holiday magic to your mornings.

Whether you’re entertaining guests or treating yourself to a festive breakfast, these recipes are guaranteed to delight and inspire.

25+ Delicious Holiday Vegan Griddle Recipes to Spice Up Your Breakfast

This holiday season, make your mornings merry and bright with these 25+ holiday vegan griddle recipes.

From indulgent chocolate creations to wholesome fruit-infused pancakes, these plant-based options ensure that no one has to miss out on the festive flavors of the season.

Whether you’re looking for something comforting, sweet, or zesty, these griddle cakes and pancakes are versatile enough to suit all your holiday breakfast needs.

So, gather your loved ones, fire up the griddle, and enjoy a delicious start to your holiday celebrations—one vegan pancake at a time!

Cinnamon Apple Vegan Pancakes

These warm, fluffy cinnamon apple pancakes are a perfect holiday breakfast or brunch treat. The sweet apple chunks and warming cinnamon create a comforting and festive flavor profile, making these pancakes ideal for cozy mornings. Light and vegan-friendly, they’re easy to make and sure to please guests of all ages.

Ingredients:

• 1 cup flour (all-purpose or whole wheat)
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 tablespoon maple syrup
• 1 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 tablespoon vegetable oil
• 1 apple, peeled and diced
• Coconut oil or vegan butter for cooking

Instructions:

1. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, mix the maple syrup, almond milk, vanilla extract, and vegetable oil.
3. Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be slightly lumpy.
4. Gently fold in the diced apple.
5. Heat a griddle or non-stick pan over medium heat and lightly grease with coconut oil or vegan butter.
6. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes, or until golden brown.
7. Serve warm with extra maple syrup, fresh fruit, or a dusting of powdered sugar.

These cinnamon apple vegan pancakes are both a treat for the taste buds and the perfect way to start a holiday morning. The combination of spiced apples and fluffy pancakes makes them an indulgent yet healthy option for any festive gathering. Their sweetness and texture ensure they’re loved by everyone, from kids to adults.

Vegan Holiday Griddle Waffles with Berry Compote

These vegan waffles are a fun twist on the traditional griddle breakfast. Served with a fresh, homemade berry compote, they bring a refreshing balance of tart and sweet to your holiday table. The waffles are crispy on the outside and soft on the inside, making them a real crowd-pleaser.

Ingredients:

• 1 cup flour (whole wheat or all-purpose)
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon sugar (or sweetener of choice)
• 1 cup plant-based milk
• 1 tablespoon ground flaxseed (optional, for added nutrients)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup mixed berries (blueberries, raspberries, strawberries)
• 1 tablespoon maple syrup
• 1 teaspoon lemon juice

Instructions:

1. In a bowl, mix the flour, baking powder, salt, and sugar.
2. In another bowl, combine the plant-based milk, flaxseed (if using), vegetable oil, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until combined. The batter will be thick.
4. Preheat your waffle griddle and lightly grease with oil.
5. Pour the batter onto the waffle griddle and cook according to the manufacturer’s instructions, usually about 3-5 minutes.
6. Meanwhile, in a small saucepan, heat the mixed berries, maple syrup, and lemon juice over medium heat. Stir occasionally until the berries break down into a thick compote, about 5 minutes.
7. Serve the waffles warm, topped with the berry compote.

These vegan waffles with berry compote make an elegant and festive holiday breakfast. The tartness of the berries paired with the light, crispy waffles creates a delightful balance, while the maple syrup adds an extra layer of sweetness. Perfect for impressing guests at your holiday brunch or as a delicious treat to enjoy with loved ones.

Vegan Gingerbread Griddle Cakes

Vegan gingerbread griddle cakes capture all the festive flavors of gingerbread in a pancake form. These spiced cakes are packed with cinnamon, ginger, and molasses, making them a perfect choice for holiday mornings. They are aromatic, tender, and full of warmth, delivering the classic flavors of the season.

Ingredients:

• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup molasses
• 3/4 cup almond milk (or other plant-based milk)
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• Coconut oil or vegan butter for cooking

Instructions:

1. In a large bowl, combine the whole wheat flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
2. In a separate bowl, whisk together the molasses, almond milk, vegetable oil, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a griddle or non-stick skillet over medium heat and lightly grease with coconut oil or vegan butter.
5. Pour about 1/4 cup of batter per cake onto the griddle, spreading it out slightly. Cook for 2-3 minutes until bubbles form, then flip and cook for another 2-3 minutes, or until golden brown.
6. Serve hot with a dollop of vegan whipped cream, a drizzle of maple syrup, or your favorite holiday topping.

These gingerbread griddle cakes bring the festive essence of gingerbread cookies into a breakfast treat. The spiced flavor profile and rich molasses create a warm, comforting dish perfect for holiday gatherings. Whether served with syrup or topped with whipped cream, these cakes are sure to evoke the cozy spirit of the season.

Vegan Chocolate Peppermint Griddle Cakes

These chocolate peppermint griddle cakes are the perfect combination of rich, indulgent chocolate and refreshing peppermint. A holiday-inspired twist on traditional pancakes, they offer a festive flavor that’s both decadent and light. Vegan-friendly and easy to prepare, they make a great addition to your holiday breakfast spread.

Ingredients:

• 1 cup flour (whole wheat or all-purpose)
• 1/4 cup cocoa powder
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 cup almond milk (or any plant-based milk)
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• 2 tablespoons vegetable oil
• Vegan chocolate chips (optional)
• Coconut oil or vegan butter for cooking

Instructions:

1. In a bowl, mix together the flour, cocoa powder, baking powder, and salt.
2. In a separate bowl, combine the almond milk, maple syrup, vanilla extract, peppermint extract, and vegetable oil.
3. Add the wet ingredients to the dry ingredients and stir until just combined. If desired, fold in some vegan chocolate chips for extra richness.
4. Heat a griddle or non-stick pan over medium heat and lightly grease with coconut oil or vegan butter.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes, or until golden brown.
6. Serve with a dusting of powdered sugar, extra chocolate chips, or a drizzle of vegan chocolate syrup.

These chocolate peppermint griddle cakes combine the best of holiday flavors in a fluffy, decadent pancake. The coolness of peppermint paired with the richness of chocolate makes them an irresistible treat. Whether served for breakfast, brunch, or dessert, they’re guaranteed to bring festive cheer to your table.

Vegan Orange Cranberry Griddle Cakes

These light and fluffy orange cranberry griddle cakes are bursting with bright citrus and tart cranberry flavors, making them a refreshing yet festive breakfast choice. The balance between the sweet orange and the tangy cranberries creates a holiday-perfect pancake that pairs beautifully with maple syrup.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1 cup almond milk (or other plant-based milk)
• 1 tablespoon maple syrup
• 1 tablespoon orange zest
• 1/2 cup fresh or frozen cranberries, chopped
• 2 tablespoons vegetable oil
• Coconut oil or vegan butter for cooking

Instructions:

1. In a bowl, whisk together the flour, baking powder, salt, cinnamon, and ginger.
2. In a separate bowl, combine the almond milk, maple syrup, and orange zest.
3. Add the wet ingredients to the dry ingredients and stir until combined.
4. Gently fold in the chopped cranberries.
5. Heat a griddle or non-stick skillet over medium heat and lightly grease with coconut oil or vegan butter.
6. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 2-3 minutes, or until golden brown.
7. Serve with extra cranberries, a drizzle of maple syrup, or a dusting of powdered sugar.

These vegan orange cranberry griddle cakes are a delightful combination of zesty citrus and the tartness of cranberries. They offer a fresh, seasonal flavor that’s perfect for any holiday morning. The touch of cinnamon and ginger adds a warm, spiced note, making them a wonderful choice for festive breakfasts.

Vegan Sweet Potato and Pecan Griddle Cakes

These vegan sweet potato and pecan griddle cakes are a hearty, flavorful option for holiday breakfasts. The creamy sweetness of the roasted sweet potato pairs perfectly with the crunchy texture of pecans, creating a delicious, seasonal flavor combination. Packed with nutrients, they are as nourishing as they are satisfying.

Ingredients:

• 1 cup mashed sweet potato (about 1 medium potato)
• 1 cup all-purpose flour (or whole wheat for a healthier option)
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3/4 cup almond milk (or any plant-based milk)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup chopped pecans
• Coconut oil or vegan butter for cooking

Instructions:

1. Preheat your griddle or non-stick skillet over medium heat and lightly grease with coconut oil or vegan butter.
2. In a bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, combine the mashed sweet potato, almond milk, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chopped pecans.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes, or until golden brown.
6. Serve with additional pecans, maple syrup, or a dusting of powdered sugar.

The combination of sweet potato and pecans gives these griddle cakes a rich, comforting flavor that is perfect for winter mornings. Packed with nutrients, they are a wholesome yet indulgent breakfast option. Their light texture and natural sweetness make them a perfect choice for your holiday table.

Vegan Banana Nut Griddle Cakes

These vegan banana nut griddle cakes are a delicious, easy-to-make holiday treat. The natural sweetness of ripe bananas paired with the crunch of walnuts creates a delightful contrast in texture, while the spiced batter adds warmth and depth. These pancakes are perfect for a festive breakfast or brunch.

Ingredients:

• 1 cup flour (whole wheat or all-purpose)
• 1 tablespoon baking powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 ripe banana, mashed
• 3/4 cup almond milk (or other plant-based milk)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts
• Coconut oil or vegan butter for cooking

Instructions:

1. In a bowl, whisk together the flour, baking powder, cinnamon, and salt.
2. In a separate bowl, mash the banana until smooth, then mix in the almond milk, maple syrup, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in the chopped walnuts.
5. Heat a griddle or non-stick pan over medium heat and lightly grease with coconut oil or vegan butter.
6. Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for another 2-3 minutes, or until golden brown.
7. Serve with extra bananas, walnuts, or a drizzle of maple syrup.

These vegan banana nut griddle cakes offer a perfect balance of natural sweetness from the bananas and the richness of the walnuts. They provide a delicious and satisfying breakfast or brunch option that will impress your guests and leave them craving more. The warm, comforting flavors are perfect for the holiday season.

Vegan Apple Cinnamon Griddle Cakes

These vegan apple cinnamon griddle cakes are warm, fluffy, and bursting with the sweet and tart flavors of apples and cinnamon. Perfect for the holidays, these pancakes are a delicious way to celebrate the season with a comforting and satisfying breakfast. The addition of fresh apple chunks gives these pancakes a juicy texture that pairs perfectly with the cozy cinnamon spice.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 3/4 cup almond milk (or any plant-based milk)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 medium apple, peeled, cored, and chopped
• 2 tablespoons vegetable oil
• Coconut oil or vegan butter for cooking

Instructions:

1. In a bowl, mix together the flour, baking powder, cinnamon, and salt.
2. In a separate bowl, combine the almond milk, maple syrup, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in the chopped apple.
5. Heat a griddle or non-stick skillet over medium heat and lightly grease with coconut oil or vegan butter.
6. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes until bubbles appear, then flip and cook for another 2-3 minutes, or until golden brown.
7. Serve with extra apple slices, a drizzle of maple syrup, or a dusting of powdered sugar.

The combination of fresh apples and cinnamon creates a nostalgic, comforting flavor that’s perfect for cozy holiday mornings. The chunks of apple in each bite provide a juicy sweetness, and the cinnamon adds the warmth of the season. These griddle cakes are sure to be a crowd-pleaser and a seasonal favorite.

Vegan Gingerbread Griddle Cakes

These vegan gingerbread griddle cakes capture the deliciously spicy flavors of gingerbread in a pancake form, making them a festive holiday treat. The warming spices of ginger, cinnamon, and nutmeg, combined with molasses and a hint of vanilla, make these pancakes a perfect breakfast for the winter months.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 3/4 cup almond milk (or any plant-based milk)
• 2 tablespoons molasses
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• Coconut oil or vegan butter for cooking

Instructions:

1. In a bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, and salt.
2. In a separate bowl, combine the almond milk, molasses, maple syrup, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a griddle or non-stick skillet over medium heat and lightly grease with coconut oil or vegan butter.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes until bubbles appear, then flip and cook for another 2-3 minutes, or until golden brown.
6. Serve with a dusting of powdered sugar, a drizzle of maple syrup, or whipped coconut cream.

The bold spices and molasses flavor in these gingerbread griddle cakes are a perfect nod to traditional gingerbread cookies, but in a delicious breakfast form. The warm, spicy aroma fills the kitchen, creating the perfect holiday atmosphere. These griddle cakes make a perfect holiday breakfast or brunch for anyone craving the comforting flavors of gingerbread.

Vegan Pumpkin Spice Griddle Cakes

These vegan pumpkin spice griddle cakes are a comforting, fall-inspired breakfast that brings the flavors of pumpkin and warm spices to your table. Soft and fluffy, these pancakes are infused with cinnamon, nutmeg, and clove, and paired with the natural sweetness of pumpkin puree. A perfect treat for holiday mornings.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground clove
• 1/4 teaspoon salt
• 3/4 cup almond milk (or any plant-based milk)
• 1/2 cup canned pumpkin puree
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 2 tablespoons vegetable oil
• Coconut oil or vegan butter for cooking

Instructions:

1. In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, clove, and salt.
2. In a separate bowl, combine the almond milk, pumpkin puree, maple syrup, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a griddle or non-stick skillet over medium heat and lightly grease with coconut oil or vegan butter.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook for another 2-3 minutes, or until golden brown.
6. Serve with a drizzle of maple syrup, a sprinkle of cinnamon, or vegan whipped cream.

These vegan pumpkin spice griddle cakes are rich and comforting, perfect for a cozy holiday breakfast or brunch. The pumpkin adds moisture and a delicious depth of flavor, while the spices bring warmth and festive cheer. These griddle cakes will fill your home with the scents of fall and leave you craving more.

Vegan Cranberry Almond Griddle Cakes

These vegan cranberry almond griddle cakes are a delightful combination of tart cranberries and crunchy almonds, making them a fresh and festive choice for the holiday season. The tartness of cranberries balances the sweetness of the batter, while the almonds add a satisfying crunch in every bite.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 cup almond milk (or any plant-based milk)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup fresh or frozen cranberries, chopped
• 1/4 cup sliced almonds
• Coconut oil or vegan butter for cooking

Instructions:

1. In a bowl, whisk together the flour, baking powder, salt, and cinnamon.
2. In a separate bowl, combine the almond milk, maple syrup, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in the chopped cranberries and sliced almonds.
5. Heat a griddle or non-stick skillet over medium heat and lightly grease with coconut oil or vegan butter.
6. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 2-3 minutes, or until golden brown.
7. Serve with extra cranberries, almonds, and a drizzle of maple syrup.

The tart cranberries and crunchy almonds make these griddle cakes an exciting and festive breakfast option. The balance of sweet and tangy flavors, along with the nutty crunch, creates a unique and delicious breakfast that’s perfect for celebrating the season.

Vegan Chocolate Peppermint Griddle Cakes

These vegan chocolate peppermint griddle cakes are a festive and indulgent breakfast treat for the holidays. With rich cocoa and a refreshing hint of peppermint, these pancakes are like dessert for breakfast. Topped with crushed peppermint candies and a drizzle of chocolate syrup, they bring the perfect balance of sweetness and holiday cheer.

Ingredients:

• 1 cup all-purpose flour
• 2 tablespoons cocoa powder
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 3/4 cup almond milk (or any plant-based milk)
• 2 tablespoons maple syrup
• 1 teaspoon peppermint extract
• 1 tablespoon vegetable oil
• Vegan chocolate chips (optional)
• Coconut oil or vegan butter for cooking
• Crushed peppermint candies for topping
• Vegan chocolate syrup for serving

Instructions:

1. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
2. In a separate bowl, combine the almond milk, maple syrup, and peppermint extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in vegan chocolate chips, if using.
4. Heat a griddle or non-stick skillet over medium heat and lightly grease with coconut oil or vegan butter.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes, or until golden brown.
6. Serve with crushed peppermint candies and a drizzle of vegan chocolate syrup.

The combination of chocolate and peppermint gives these griddle cakes a delightful holiday flavor that’s both festive and satisfying. The peppermint adds a cool, refreshing note, while the cocoa makes each pancake rich and indulgent. These griddle cakes are a perfect treat for any holiday brunch or breakfast celebration.

Vegan Sweet Potato Cinnamon Griddle Cakes

These vegan sweet potato cinnamon griddle cakes are a warm, hearty breakfast option that’s perfect for the colder months. With the natural sweetness of sweet potatoes and the warmth of cinnamon, these pancakes offer a delicious and comforting way to start your holiday mornings. They’re also packed with nutrients, making them a wholesome choice for breakfast.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup almond milk (or any plant-based milk)
• 1/2 cup mashed cooked sweet potato
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• Coconut oil or vegan butter for cooking

Instructions:

1. In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, combine the almond milk, mashed sweet potato, maple syrup, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat a griddle or non-stick skillet over medium heat and lightly grease with coconut oil or vegan butter.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook for another 2-3 minutes, or until golden brown.
6. Serve with maple syrup and a sprinkle of cinnamon.

The natural sweetness of the sweet potato adds a rich, velvety texture to these pancakes, while the cinnamon and nutmeg bring the comforting flavors of the season. These griddle cakes are a wholesome and delicious choice for holiday mornings, offering both warmth and nourishment.

Vegan Banana Nut Griddle Cakes

These vegan banana nut griddle cakes are a deliciously sweet and satisfying breakfast. The natural sweetness of ripe bananas, combined with crunchy walnuts, creates a perfect balance of flavors and textures. Whether served with a drizzle of maple syrup or a dollop of vegan yogurt, these pancakes are sure to be a hit.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup almond milk (or any plant-based milk)
• 1 ripe banana, mashed
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts
• Coconut oil or vegan butter for cooking

Instructions:

1. In a bowl, whisk together the flour, baking powder, salt, and cinnamon.
2. In a separate bowl, combine the almond milk, mashed banana, maple syrup, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the chopped walnuts.
4. Heat a griddle or non-stick skillet over medium heat and lightly grease with coconut oil or vegan butter.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes until bubbles appear, then flip and cook for another 2-3 minutes, or until golden brown.
6. Serve with extra chopped walnuts, a drizzle of maple syrup, or vegan yogurt.

The combination of ripe banana and crunchy walnuts in these griddle cakes creates a satisfying and filling breakfast. The natural sweetness from the banana pairs beautifully with the nuttiness of the walnuts, while the cinnamon adds a subtle warmth. These pancakes are perfect for any holiday breakfast or brunch gathering.

Vegan Cranberry Orange Griddle Cakes

These vegan cranberry orange griddle cakes offer a burst of citrus and berry flavors that are both refreshing and festive. The tartness of fresh cranberries pairs wonderfully with the sweet, zesty orange flavor, making these pancakes an exciting addition to your holiday breakfast table.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup almond milk (or any plant-based milk)
• 1/4 cup fresh orange juice
• 1 tablespoon orange zest
• 1 tablespoon maple syrup
• 1/2 cup fresh cranberries, chopped
• Coconut oil or vegan butter for cooking

Instructions:

1. In a bowl, whisk together the flour, baking powder, salt, and cinnamon.
2. In a separate bowl, combine the almond milk, orange juice, orange zest, and maple syrup.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the chopped cranberries.
4. Heat a griddle or non-stick skillet over medium heat and lightly grease with coconut oil or vegan butter.
5. Pour 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes until bubbles appear on the surface, then flip and cook for another 2-3 minutes, or until golden brown.
6. Serve with additional cranberries, orange slices, or a drizzle of maple syrup.

The fresh orange juice and zest bring a bright and tangy flavor to these griddle cakes, which is perfectly complemented by the tartness of the cranberries. The addition of maple syrup brings sweetness to balance the flavors. These pancakes offer a refreshing and festive twist for your holiday mornings.

Note: More recipes​ are coming soon!