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One day before, place the can of coconut cream in the fridge.
In a small saucepan, combine all ingredients for infused maple syrup and simmer on low heat for about 5 minutes. Turn off the heat and leave to infuse.
To make the coconut gingerbread whip, open the cold can of coconut cream and spoon out the hardened cream into a bowl, leaving behind the water-y liquid. Add all the spices and whip until peaks form.
Brown 45g of butter in a small saucepan over medium heat until light golden brown. Remove from heat and let cool completely.
Combine dry ingredients in a mixing bowl.
Blend all wet ingredients until smooth in a blender.
Combine wet and dry ingredients with a spatula until there are no flour clumps remaining, careful not to overmix.
Heat a non-stick pan over medium heat and grease with butter. Add 1 tbsp of batter into the pan, sprinkle in chocolate chips, then top with another 1 tbsp of batter. Cook until holes appear, then flip and cook for another 2 minutes.
Keep warm whilst preparing the remaining pancakes.
To serve, stack pancakes on a plate and drizzle over infused maple syrup, then add a couple of spoonfuls of gingerbread whip. Dust with extra cinnamon.