Recipe: Vegan Pumpkin Chocolate-Chip Pancakes

Wet Ingredients

• ½-¾ cup pumpkin puree (your own or canned organic)
• 1 tbsp. sugar or 2 tbsp. light agave
• ¾ cup almond milk
• 2 tbsp. olive oil
• 1 tsp. vanilla

Dry Ingredients

• ¾ cup brown rice flour
• ¼ cup almond meal flour
• ¼ tsp. salt
• 3 tsp. baking powder
• 1 tbsp. ground flax
• ½ cup vegan chocolate chips

Directions

1. Mix dry ingredients in a small bowl and set aside. Whisk wet ingredients in a larger bowl until fully combined. Slowly mix dry ingredients into wet in small batches. Don’t over-mix. Fold in the vegan chocolate chips with a spatula until they are evenly mixed into the batter. The batter will be a little thicker than traditional batter.
2. Heat frying pan over medium heat and coat with olive oil cooking spray. Pour the batter into the pan and spread until not too thick. Let the pancakes cook until they began to bubble slightly and brown on the edges. Flip and cook the other side until fully browned. Serve topped with maple syrup or coconut butter. Enjoy!