[cooked-sharing]
¾ cup + 1 tablespoon unsweetened almond or soy milk
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
4 tablespoon pumpkin puree
½ teaspoon vanilla extract
1 cup all-purpose or whole wheat flour
2 tablespoon coconut sugar
1 tablespoon baking powder
1 teaspoon pumpkin spice
pinch of salt
½ cup dark chocolate chips
1
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.
2
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.
3
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.
CategoryBreakfast
Ingredients
¾ cup + 1 tablespoon unsweetened almond or soy milk
1 tablespoon apple cider vinegar
1 tablespoon maple syrup
4 tablespoon pumpkin puree
½ teaspoon vanilla extract
1 cup all-purpose or whole wheat flour
2 tablespoon coconut sugar
1 tablespoon baking powder
1 teaspoon pumpkin spice
pinch of salt
½ cup dark chocolate chips
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 😅