Pouring maple syrup onto a stack of gingerbread oatmeal pancakes with a dark background

Gingerbread Oatmeal Pancakes with Maple Cinnamon Cream

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8-10 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop


Maple cinnamon whipped coconut cream is the cherry on top of these spiced pancakes.



  • 1 ½ cups oat flour (to make at home, simple pulse oats in food processor or blender until they resemble a fine flour)
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1 tsp nutmeg
  • ½ tsp cloves
  • 1 chia egg (1 tbsp ground chia + 3 tbsp water, let sit for 5 mins)
  • 1 very ripe banana, mashed
  • 2 tbsp molasses
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp melted vegan butter
  • 1 cup nondairy milk

Maple Cinnamon Whipped Cream:

  • 1 can full fat coconut milk, refrigerated overnight optional
  • 1 tbsp powdered sugar
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Pinch of sea salt


Maple Cinnamon Whipped Cream:

  1. Refrigerate can of coconut milk overnight (optional). Scoop out top layer of fat, leaving remaining liquid in can.
  2. In a small mixing bowl, whip with electric mixer for 60 seconds or until smooth and creamy.
  3. Add in remaining ingredients and whip for additional 30 seconds. Chill while making pancakes.


  1. Heat skillet to medium & grease with vegan butter or coconut oil.
  2. Combine all dry ingredients in a large mixing bowl. Whisk to combine.
  3. In a separate bowl, mash banana with a fork until few clumps remain. Whisk in additional wet ingredients.
  4. Pour wet mixture into dry and whisk until combined.
  5. Cook over medium heat for about 3 mins on each side (you’ll be able to tell when to flip once pancake starts to dry around the edges).