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Gingerbread Pancakes

Gingerbread Pancakes

Get into the festive spirit with these delightfully warming Gingerbread Pancakes, infused with aromatic spices that not only spark holiday joy but also pack a punch of antioxidants and anti-inflammatory benefits from ginger. Paired with a vibrant mulled berry compote bursting with vitamins, these pancakes are ideal as either a dessert or breakfast, served with coconut yoghurt for a creamy, dairy-free twist!
Servings: 4 people


Pancake - Dry

  • 225g buckwheat flour
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • Pinch ground nutmeg
  • 1 tsp baking powder
  • Pinch baking soda
  • Pinch of sea salt

Pancake - Wet

  • 1 flax egg (1 tbsp flaxseed meal or ground raw flaxseed with 3 tbsp water)
  • 300ml non-sweetened dairy-free milk (oat or coconut works well)
  • 4 tbsp black treacle
  • 3 tbsp coconut oil, melted


  • 450g mixed red & black fruit, e.g. blueberries, raspberries, blackberries, red currants, plums, cherries*  You can use frozen fruit. If you do, it’s best to thaw at room temperature first and drain off the excess liquid
  • 1 Granny Smith apple
  • 1 cinnamon stick
  • 2 star anise
  • 1 inch of fresh ginger, sliced in half
  • 4 cardamom pods, crushed
  • 2 cloves
  • Juice of 2 large oranges, peel the zest into strips from one
  • Zest of ½ lemon
  • 4 tbsp tart apple juice, cold pressed


  • Coconut yoghurt
  • Fresh Mint


Make the compote

  • Place the cinnamon, star anise, cardamom, cloves, ginger, orange and apple juice in a small saucepan. Add a splash of water and gently heat to a simmer to allow the flavours to infuse.
  • Quarter and core the apple and slice the quarters. Add the apple, berries and zests into the pan, put a lid on and continue to simmer gently, letting the fruit break down and the mix to thicken, approximately 15-20 minutes. (Stir regularly to prevent the fruit catching. Add a little water if too much liquid evaporates away).
  • Remove the spices and strips of zest, taste and add a squeeze of lemon juice if too sweet. 
  • If you’re not using the compote straight away, allow to cool and store in an airtight container in the fridge for up to a week. For best results make the day before to let the flavours intensify.

For the pancakes

  • Make the flax egg: whisk the flaxseed and water thoroughly and leave to thicken for 5 minutes.
  • Beat the wet ingredients (including the flax egg) together in a small bowl.
  • Mix all the dry ingredients together in a large bowl. Create a well in the middle and beat in half the wet ingredients to create a smooth thick batter. Whisk in the remaining wet ingredients until just combined (this encourages a lighter pancake).
  • Leave the batter for 15 – 30 minutes so the raising agents can create air pockets.
  • Heat a large frying pan on medium heat and add enough coconut oil to cover the base of the pan lightly. Pour a small ladle’s worth of batter into the centre of the pan and lift the pan in a circular motion to spread the batter and flatten into a round pancake.
  • When bubbles start to appear and the edge of the batter has set, flip the pancake over. Cook for another minute for the underneath to turn golden brown. Transfer to a baking tray and keep warm in a cool oven (140°C/275°F/Gas Mark 1) whilst you continue to cook the remaining batter.


CNM recommends the use of organic ingredients.
Recipes by Chef and Nutritionist Francesca Klottrup for the ICSA-accredited Natural Chef Diploma Courses at the College of Naturopathic Medicine (CNM)
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