Pumpkin Spice Chocolate Chip Pancakes (Vegan, Oil-Free, Sugar-Free)

¾ cup + 1 tbsp unsweetened almond or soy milk

1 tbsp apple cider vinegar

1 tbsp maple syrup

4 tbsp pumpkin puree

½ tsp vanilla extract

1 cup all-purpose or whole wheat flour

2 tbsp coconut sugar

1 tbsp baking powder

1 tsp pumpkin spice

pinch of salt

½ cup dark chocolate chips

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 1/3 or 1/4 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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Pumpkin Spice Chocolate Chip Pancakes (Vegan, Oil-Free, Sugar-Free)