Place oats in a blender. Process to a flour.
Add cacao, baking powder, flax seed, whey protein, salt, yogurt, eggs, and coconut oil. Blend to combine all ingredients.
Heat a nonstick pan. Add a teaspoon of coconut oil to grease pan.
Add batter by 1/4-cups to form pancakes. Cook 2 minutes on each side.
For gingerbread syrup:
Place all ingredients in a blender. Blend until dates are broken down - there may still be small pieces.
Transfer mixture to a pot and simmer for 15 minutes. Serve over pancakes.