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I am always in the mood for pancakes, how about you? And if you are in the mood for an easy and delicious puffy pancake recipe that will be the perfect afternoon snack or dessert, this recipe is THE ONE. This pancakes is just the perfect dessert for any season, but specially for fall; nutty and with a nice touch of chocolate, you are going to love this recipe... did I mention is SO easy to make?
This is my iconic easy Gingerbread Chocolate Chip Puff Pancake recipe, simple and epic combo that you need to make during this amazing gingerbread and fall season, my favorite... this is not your usual pancake recipe.. this is better for you, lower in sugar, gluten-free and super easy to make!
About this Gingerbread Chocolate Chip Puff Pancake:
This recipe overall is refine ingredient free recipe... healthier as well. I used gluten-free flour, Artisana Market Gingerbread Pecans Butter, vegan half & half, granulated monk fruit, eggs, vanilla extract and cinnamon.
This Gingerbread Chocolate Chip Puff Pancake recipe is just perfect to make any time of the year, it's easy to make and extremely delicious! It's an unmissable recipe that everyone will love and will also nourish your body... healthier, easy to make and with a lot of nutrient dense ingredients.
Nutrient dense and flavorful delicious and fluffy Gingerbread Chocolate Chip Puff Pancake for the win! The key to have a sustainable healthy life is to preach balance and to also choose better ingredients when you are cooking or baking at home... the ingredients here are a some of the staples that I usually have in my own kitchen.
This recipe that it's not only healthy, but it's also easy to make, packed with flavors and more nutrients than a regular dessert. Soft and fluffy pancake casserole... the perfect combination that hits the spot no matter the season. Keep scrolling to see the full recipe!
Overall, these are the ingredients needed for this Gingerbread Chocolate Chip Puff Pancake:
Oat Flour
Cinnamon
Ginger Powder
Granulated Monk Fruit
Vanilla Extract
Eggs
Vegan Half & Half
Artisana Market Gingerbread Pecan Butter
For the the base of this Gingerbread Chocolate Chip Puff Pancake I used oat flour, half& half and gingerbread butter and some chocolate chips... just a game changer for your recipes and to take any of your recipes to another level!
Have you tried baking with granulated monk fruit? A great way to reduce the sugar in your recipes and overall life, the taste goes 1:1 to regular sugar so it's a great replacement! Love baking and cooking with it.
Now, are we ready to get started and making this amazing Gingerbread Chocolate Chip Puff Pancake!? Well, and if you are interested you can also get the direct ingredients to my recipes in my Jupiter shop!
Shop the ingredients to my recipes in my Jupiter Shop!
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The full instructions will be below along with the nutritional information per serving. This is just a super easy and flavorful recipe for you to enjoy and your body will love; source of fiber, nutrients and flavor!
Overall this recipe is:
Low-Sugar
Gluten-Free
Feeds a Crowd
Delicious!
The end result
The combination of these textures is just amazing! The touch of the gingerbread butter and chocolate chips in the batter with the combination of vanilla drizzle on top is just perfect. A simple but delicious and elegant pancake casserole that's so easy to remember and do.
The hunt for the perfect cozy breakfast for fall is done with this recipe... Even a great option for brunch of course!
This is a great recipe that your family or friends will love! Easy to prepare and elegant and fun no matter the occasion, this recipe is made to enjoy in the most effortless and most delicious way ever, I mean... only simple and minimal ingredients in a healthy dessert with all the delicious flavors!
Sharing is caring!
Remember that sharing is caring so please spread the love by saving, sharing or bookmarking this recipe for later. To bake with your loved ones on one of your amazing brunches or friend gatherings!
With love,
María
Try more recipes here!
Gingerbread Chocolate Chip Puff Pancake
By María Fernanda López
Serves 2-3
Ingredients
Base
1/2 cup of oat flour
1 pinch of sea salt
1 tsp of cinnamon powder
1/2 tsp of ginger powder
1/3 cup of brown granulated monk fruit
1 tsp of baking powder
2 tsp of Mexican vanilla extract
2 whole eggs
2 tbsp of Artisana Market Gingerbread Pecan Butter
1/2 cup of vegan half & half
3 tbsp of sugar-free chocolate chips
Topping
4 tbsp of maple drizzle (powdered monk fruit + maple syrup)
2 tbsp of Artisana Market Gingerbread Pecan Butter
2 tbsp of sugar-free chocolate chips
Instructions
Preheat the oven at 350F.
Mix the dry ingredients for the puff pancakes.
Transfer the batter into a greased baking dish.
Bake for 22-25 minutes.
Let it cool down completely, add your toppings and enjoy!
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Nutritional Information (per two servings 359 kcal)
Fat: 18.6g
Carbs: 38.8g
Fiber: 4.3g
Sugar: 7.6g
Protein: 14.2g
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