Print Recipe

Gingerbread Pancakes

Divinity in your mouth: Chocolate-hazelnut-gingerbread-pancake stack with pomegranate seeds and banana coins
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2 serving(s)
Calories: 1124kcal


Chocolate sauce

  • 200 g pitted dates
  • 300 g water
  • 2 tbsp cacao powder
  • 1 tbsp carob powder
  • ground vanilla

Pancake batter

  • 250 g whole spelt flour
  • 350 g oat milk
  • 2 tsp gingerbread spice
  • 1 paket of baking powder
  • 4 tbsp coconut sugar
  • a pinch of salt


  • 1 pomegranate
  • 2 banana(s)
  • hazelnut butter


  • Throw all ingredients for the chocolate sauce into a high speed blender and pulse until you get a smooth chocolate cream.
  • Use a non-stick pan to fry without oil. Mix all ingredients for the batter, then heat the pan to maximum heat. Fill in 3-4 small, evenly shaped pancakes. 
  • Turn back to medium heat and fry from both sides unti goldenbrown.
  • Repeat this process with the rest of the batter.
  • Pile them up on a plate and serve with the chocolate sauce, hazelnut butter and fruit.


Calories: 1124kcal | Carbohydrates: 263g | Protein: 26g | Fat: 8g | Saturated Fat: 1g | Sodium: 152mg | Potassium: 2110mg | Fiber: 34g | Sugar: 129g | Vitamin A: 440IU | Vitamin C: 24.7mg | Calcium: 396mg | Iron: 8.3mg