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Vegan Pumpkin Chocolate Chip Pancakes Recipe

Name: Vegan Pumpkin Chocolate Chip Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 10
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

Simply Quinoa

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!

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

Method

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!

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