Vegan Pumpkin Chocolate Chip Pancakes
These Vegan Pumpkin Chocolate Chip Pancakes are the perfect healthy treat to start your day. Packed with fiber, they're also free of the top 8 allergens!
Servings: 10 pancakes
Calories: 108kcal
Ingredients
- 1/2 cup brown rice flour
- 1/2 cup sorghum flour
- 1/2 cup quinoa flakes
- 1/4 cup tapioca starch
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon*
- 1/4 teaspoon nutmeg*
- 1/4 teaspoon ginger*
- 1/4 teaspoon sea salt
- 2 tablespoons flaxseed meal
- 6 tablespoons water
- 1/2 cup pumpkin puree
- 1 cup non-dairy milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips/chunks
Instructions
- Preheat a cast iron skillet or griddle on medium heat.
- Whisk all your dry ingredients together (minus the flaxseed meal) in a medium bowl and set aside.
- In a separate bowl, beat in the flaxseed meal and the wet ingredients until smooth. Pour this over the dry ingredients and stir until the batter is smooth. You want it to be slightly runny but still hold its shape. Fold in the chocolate.
- Test to see if your pan is hot by flicking water on it. If the water sizzles, you’re ready to cook!
- Grease the pan with a bit of cooking spray. Ladle the batter onto the pan and cook the pancakes until little bubbles begin to form in the batter, about 2 – 3 minutes. Flip them over and cook for another few minutes.
- Serve with you choice of toppings (additional chocolate chips + VT maple syrup get my vote!), and of course, enjoy!
Video
Notes
* instead of individual spices, you can also use 1 teaspoon pumpkin pie spice
Nutrition
Calories: 108kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Sodium: 94mg | Potassium: 167mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1905IU | Vitamin C: 0.5mg | Calcium: 76mg | Iron: 0.9mg