Gingerbread & Banana Pancakes

A festive stack of gingerbread pancakes, perfect to serve for holiday breakfast☺️

Difficulty level: Easy
Time required: max 30 mins


  • 135 g of a all purpose flour
  • 1 teaspoon of baking powder
  • 1 teaspoon of gingerbread spice (or more if you like a stronger taste)
  • 1 tablespoon coconut oil (+ a little for frying)
  • 1 tablespoon of apple sauce
  • 2 tablespoons of maple syrup
  • 1/2 teaspoon of vanilla extract
  • 1 ripe, mashed banana
  • 1 tbsp of peanut butter
  • 160 ml of almond milk

Blue chocolate:

  • 50-70 g vegan white chocolate (melted)
  • 1/2 teaspoon Rawnice Blue Spirulina Powder

Slices of banana, coconut yoghurt


  1. In a bowl, mix the flour, baking powder and gingerbread spice. 
  2. Add mashed banana, apple sauce, vanilla extract, coconut oil, peanut butter and milk. 
  3. Mix until the ingredients are well combined.
  4. Put a spoonful of dough on the hot pan and fry over medium heat.
  5. Make blue chocolate: melt the white chocolate and add to it around 1/2 tsp of blue spirulina. If you want to make the colour stronger, add more powder.

Serve the pancakes layered with banana slices (you can also add a coconut yoghurt). Drizzle the stack with blue chocolate and add some coconut yoghurt on the top. You can decorate your stack with gingerbread cookies, or serve with your favorite fruits. 

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