Gingerbread Coconut Flour Pancake (Vegan, Gluten-free, Refined Sugar Free)

Friday, December 19, 2014


Dry Ingredients:

1/4 cup coconut flour
1 tsp lucuma powder
1 tsp maca powder

1 tsp ginger
1/2 tsp cinnamon
1/8 tsp nutmeg
1/2 tsp Organic Burst Wheatgrass powder
1/4 tsp baking powder

Wet Ingredients:

2 flax eggs (2 Tbsp flaxseeds + 6 Tbsp water)
3/4 cup unsweetened almond mylk

Raw cacao sauce
1 Tbsp raw cacao powder
1 1/2 Tbsp coconut oil
1 tsp agave (optional)


  1. Combine 2 tablespoons in a small bowl with 6 tablespoons of warm water and mix well. Set aside for 10 minutes 
  2. Combine the dry ingredients (except the Wheatgrass powder) in a mixing bowl
  3. Add the almond milk, vanilla and flax eggs to the dry mixture
  4. Mix well and separate the mixture into two equal halves
  5. Add the wheatgrass powder to one half of the mixture and mix them thoroughly until the dough turns into a pretty green color :)
  6. Preheat a non-stick pan on medium heat. Add a little bit of coconut oil to the pan
  7. Add about a 1/4 cup of batter to the pan. Cook for a about the 1 minute on one side, flip and cook for one more minute on the other side
  8. For the raw cacao sauce, just mix all the ingredients well 
  9. Drizzle the cacao sauce on top of the pancake stack and top with your favorite toppings.
    Here I used passion fruits, cranberries, raw cacao nibs and goji berries

Recipe adapted from

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