It’s the last week before Christmas and I’m currently on a flight from Istanbul to Munich. Though Munich used to be my home for more than two years I only have some business meetings here before heading up North to spend Christmas with my mum. In previous years I never really got into Christmas mood until the very day. Maybe it’s because we lived in countries that don’t celebrate Christmas. There was the occasional glittery and often very pink Christmas tree in shopping malls in Hong Kong. And even in Egypt, the German school would organise a yearly Christmas market which was hugely popular and very crowded. Last year we spend most of the Christmas season moving from Cairo to Istanbul, searching for a flat and unpacking boxes.
Though this year is no different and in Muslim Turkey Christmas is not celebrated, I still got into a festive mood early December. Mostly because I started cooking Christmas flavoured recipes like my Vegan Eggnog, Christmas Peanut Butter Cookies or these Gingerbread Pancakes. And while doing just that I put on some Christmas jingles, lit candles and sang along. That’s the beauty of food. It nourishes you, it warms you up, it reminds you that it’s winter and Christmas around the corner.
I’ll be making these Gingerbread Pancakes again on Christmas Morning. In Germany Santa Claus already arrives in the late afternoon ours of the 24th. That is also when the whole family comes together to unwrap presents, eat and enjoy mulled wine under the Christmas tree. The 25th and 26th are really for eating only. So, I’ll be starting two days of feasting with these festive gingerbread pancakes served with my Vegan Eggnog.
- 1 medium-large ripe banana
- 2 tsp gingerbread spice
- 1 cup / 150 grams rice flour or whole wheat flour or a mix
- 1 flax seed egg (Mix 1 tbsp of ground flaxseed with 3 tbsp of water and set aside for 15 min)
- 1½ cup / 350 ml water or non-diary milk
- 2 tsp coconut oil
- 1 persimmon, sliced
- a few tbs pomegranate jewels
- ½ cup vegan eggnog
- Add flours, gingerbread spice and banana to a blender and blend until smooth (or mash banana with a fork and stir mixture until well combined)
- Now add the flaxseed egg and blend for another few seconds until everything is well combined
- Heat a frying pan over medium heat and add one tsp of coconut oil
- Scoop the pancake batter onto the pan, using approximately 2-3 tbsp
- Cook until surface has some bubbles (about 2 min) and flip carefully with a spatula and cook until brown on underside (about 1-2 min)
- Top with winter fruits and serve with Vegan Eggnog