Kokada Gingerbread Pancakes (with Cream Cheese Frosting)

We bring you another ~healthier~ version of some of our favorite holiday foods. Gingerbread is always on the top of our list during the holidays. These cinnamon, maple syrup, Kokada laced pancake are warm, comforting, AND, healthy and vegan or gluten free friendly too! These make the perfect start to your holiday or weekend morning!

Gingerbread Pancakes (with Cream Cheese Frosting), makes 6 pancakes



·    1 tbsp ground flax

·     2 tbsp water

·     ¾ cup buttermilk (for the vegan route, you can sub ¾ cup milk and 1 tbsp apple cider vinegar or lemon juice)

·     1 tbsp Kokada classic

·     1 tbsp molasses

·     1 tbsp maple syrup

·     2 tbsp apple sauce (can sub for one mashed banana)

·     1 tsp vanilla extract

·     1 cup oat flour or all purpose flour

·     1 tsp baking powder

·     2 tsp pumpkin pie spice

·     ½ tsp ginger powder

·     ¼ tsp nutmeg

·     ~1 tbsp coconut oil or butter, for cooking


·     2 tbsp cream cheese (can sub for vegan cream cheese)

·     1 tbsp Kokada classic

·     1 ½ tbsp maple syrup

·     Optional: drop of almond extract


1.    If you're going the vegan route, start by making a flax ‘egg’ by combining the flax and water in a small bowl. Whisk and set aside for 10 mins.

2.    Again if you are going the vegan route, make a vegan buttermilk by combining the plant milk and apple cider vinegar. Whisk and set aside.

3.    While those are sitting, combine the drying ingredients in a medium sized bowl – flour, baking powder, and spices. Use a whisk or wooden spoon to combine.

4.    Finish combining the wet ingredients by adding Kokada, molasses, maple syrup, apple sauce, vanilla, and the egg/flax egg to the buttermilk mixture.

5.    Add the wet ingredients to the dry. Fold it in using a silicone spatula or wooden spoon. Don’t over mix!

6.    If the batter is too thin, you can add a tablespoon of flour. However, it will thicken a bit as it sits!

7.    Put your pan or pancake griddle on medium heat. Add some coconut oil or butter to coat the bottom of the pan.

8.    Scoop pancake batter into the pan (you can use a heaping ¼ c).

9.    Let it cook for 2-3 min per side. The top should be bubbling before you flip.

10.  Flip and cook for another 2-3 mins.

11.  Add more coconut oil and repeat until you are out of batter (should be around 6 pancakes). If the batter thickens during the process, add a splash of plant milk.

12.  Serve with extra Kokada, maple syrup, and/or cream cheese frosting.

13.  To make the frosting, add the ingredients to a bowl and whisk to combine.

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