Gingerbread Pancakes

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Born in Switzerland, Nina is a clinical Nutritionist (BHSc) specialising in sports nutrition. Based in Western Australia, Nina is a total foodie who places a strong emphasis on evidence-based, fad free nutrition. For more recipes from Nina, check out her blog 'Naturally Nina'.
'The secret to fluffy, wholesome pancakes is using the right ingredients! I love Califia Farms Unsweetened Almond Milk as my plant-based milk of choice because of it's smooth + creamy texture which makes the most delicious pancakes!' - Nina


  • 1/2 cup buckwheat flour
  • 1 tsp baking powder 
  • 1 tsp apple cider vinegar 
  • 2 tbsp vanilla plant-based protein powder (optional)
  • 2/3 cup Califia Farms Unsweetened Almond Milk
  • 1/2 tsp cinnamon 
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves

1) Combine all ingredients with enough Unsweetened Almond Milk to make a thick batter.
2) Heat a non-stick pan and spoon 2 tbsp on for each pancake. Once firm, flip and cook other side until golden.
3) Layer with banana and berry slices and top with vegan yoghurt and walnuts.

Tip: Add more of the gingerbread spices to the yoghurt for extra festive flavour.