A cozy gingerbread pancakes recipe designed for the holiday mornings, made with buckwheat flour and loaded with delicious spices.
Preheat the oven to 60C/140F.
Add the eggs, buckwheat flour, coconut sugar, banana, spices, baking soda into a blender and process to obtain a creamy batter. Add up to 1/4 cup almond milk if necessary (depends on the buckwheat flour)
Spray coconut oil into a non-stick skillet and heat.
Scoop the batter into little pancakes, using a large spoon.
Cook for 3 minutes over medium heat, until bubbles appear on top.
Flip over and cook 2 minutes more, the transfer into a bowl, and keep warm in the oven.
Continue the same with the rest of the batter.
In a small pot add the orange slices and 1/2 cup water and bring to boil.
Divide the pancakes into serving bowls, top with 1 tbsp Greek yogurt, add the orange compote, garnish with candied ginger pieces and sprinkle some cinnamon on top. Serve warm.