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Gingerbread Chocolate Chip Puff Pancake

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A cozy, oven-baked puff pancake infused with gingerbread spices, oat flour, and rich chocolate chips. This festive treat is soft, cake-like, and topped with gingerbread pecan butter and maple drizzle for the perfect holiday breakfast or dessert.

Ingredients

Base:

1/2 cup oat flour

1 pinch sea salt

1 tsp cinnamon powder

1/2 tsp ginger powder

1/3 cup brown granulated monk fruit

1 tsp baking powder

2 tsp Mexican vanilla extract

2 whole eggs

2 tbsp Artisana Market Gingerbread Pecan Butter

1/2 cup vegan half & half

3 tbsp sugar-free chocolate chips

Topping:

4 tbsp maple drizzle (powdered monk fruit + maple syrup)

2 tbsp Artisana Market Gingerbread Pecan Butter

2 tbsp sugar-free chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and grease a small baking dish.
  2. In a bowl, whisk together oat flour, sea salt, cinnamon, ginger, monk fruit sweetener, and baking powder.
  3. Add vanilla extract, eggs, gingerbread pecan butter, and vegan half & half. Stir until a smooth batter forms.
  4. Fold in chocolate chips gently.
  5. Pour the batter into the prepared baking dish and bake for 22–25 minutes, until puffed and golden on top.
  6. Remove from oven and let cool completely.
  7. Top with maple drizzle, dollops of gingerbread pecan butter, and a sprinkle of chocolate chips before serving.

Notes

Add chopped pecans or walnuts for extra crunch.

Swap sugar-free chocolate chips for dark chocolate chunks for a richer flavor.

Use coconut cream instead of vegan half & half for a dairy-free option.

Sprinkle nutmeg for additional holiday warmth.

Reheat slices in the oven or microwave for a freshly baked texture.

Nutrition

Find it online: https://chocolatecoveredamy.com/gingerbread-chocolate-chip-puff-pancake/