[cooked-sharing]
Combine almond milk and apple cider vinegar in a medium-sized bowl and let sit for a few minutes to curdle. Whisk in the maple syrup, pumpkin puree, and vanilla extract.
Add dry ingredients to a sifter and sift over the wet ingredients, then stir together (do not over-mix). Add in the chocolate chips and let batter sit for a few more minutes while heating a non-stick pan over medium-high heat.
Drop batter onto pan using a ⅓ or ¼ measuring cup, and flip when edges are dry, cooking until both sides are golden brown. Serve with maple syrup, and more chocolate chips and cinnamon, if desired.
Ingredients
Directions
Combine almond milk and apple cider vinegar in a medium-sized bowl and let sit for a few minutes to curdle. Whisk in the maple syrup, pumpkin puree, and vanilla extract.
Add dry ingredients to a sifter and sift over the wet ingredients, then stir together (do not over-mix). Add in the chocolate chips and let batter sit for a few more minutes while heating a non-stick pan over medium-high heat.
Drop batter onto pan using a ⅓ or ¼ measuring cup, and flip when edges are dry, cooking until both sides are golden brown. Serve with maple syrup, and more chocolate chips and cinnamon, if desired.
calgal says
Hi Hannah, you didn’t list the amount of apple cider vinegar in the ingredients. I’m guessing about a tablespoon? Going to make these as soon as you respond, thanks!
Hannah says
Yes, it’s 1 tbsp apple cider vinegar! Thanks for catching, I need to add that to the ingredients list 😅