Pumpkin Chocolate Chip Pancakes
Ingredients
-
1 ¼
cups
unsweetened almond milk or any nut milk
-
2
teaspoons
lemon juice or apple cider vinegar
-
1 ½
cups
Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
¼
teaspoon
sea salt
-
1
teaspoon
pumpkin pie spice
-
1
flax egg
flax egg
-
3
tablespoons
cane sugar or brown sugar
-
½
cup
pumpkin puree
-
¼
cup
chocolate chips
Instructions
- Combine the nut milk and lemon juice or apple cider vinegar in a bowl and set aside to create vegan buttermilk.
- In a large bowl, whisk together the gluten free flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Add the flax egg, brown sugar, and pumpkin to the vegan buttermilk mixture and whisk until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined, then fold in the chocolate chips.
- Heat a griddle or skillet over medium heat and grease with coconut oil or vegan butter.
- Pour about ¼ cup of batter for each pancake and cook until bubbles form on the surface, then flip and cook until done.
- Serve hot with maple syrup and your favorite toppings.
Nutrition Facts (estimated)
Servings
10
Calories
111
Total fat
3g
Total carbohydrates
21g
Total protein
3g
Sodium
198mg
Cholesterol
0mg
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