Step 1

Stir together the chickpea flour, oat flour, coconut sugar, cacao powder, gingerbread spices mix, and baking powder.

Step 2

Melt coconut cream (see Note on coconut cream) in a pot over low heat.

Step 3

Pour wet ingredients (milk and melted coconut cream) into the bowl with dry ingredients and mix briefly with a hand mixer until you get a thick but scoopable pancake batter. Adjust sweetness if needed. The batter is supposed to be on the thicker side (I usually use a teaspoon to scrape the batter off the spoon and flatten it out a bit). If it's way too thick add a couple of tablespoons of rice milk (the milk should be at room temperature).

Step 4

Preheat the pan over medium heat and lightly brush it with coconut oil. Grease the inside of the stainless steel rings (9 cm in diameter) with coconut oil, place them into the pan, and pour 2 tablespoons of the pancake batter into each ring.

Step 5

Cook for about 2-3 minutes on one side (until you can easily flip it). If needed, loosen the pancake from the ring with a knife, and slowly and carefully remove the hot ring with tongs.

Step 6

Carefully tuck a spatula underneath the pancake and flip over. Cook for another minute or so until the pancake is done.

Step 7

Drizzle with melted dark chocolate and top with fresh blueberries.