I’ve been resisting the pumpkin and pumpkin-spice trend all fall (not sure why, maybe it’s a subconscious aversion to seasonal obsessions/marketing ploys). But last weekend I was cleaning out my pantry and I found an old can of pumpkin purée, and thought I’d put it to good use. Pumpkin lends moistness without the need for eggs or dairy, and the addition of dark chocolate chips just makes these pancakes even better.
Pumpkin Spice Chocolate Chip Pancakes (Vegan, Oil-Free, Sugar-Free)
The easiest ever pumpkin-spice pancakes, studded with gooey chocolate chips.
[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.
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