Ingredients:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup canned pumpkin puree
- 1 cup unsweetened almond milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup vegan chocolate chips
Instructions:
In a large mixing bowl, combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg
In another bowl, whisk together the pumpkin puree, almond milk, vegetable oil, and vanilla extract
Pour the wet ingredients into the dry ingredients and stir until just combined
Be careful not to overmix; a few lumps are okay
Gently fold in the vegan chocolate chips into the batter
Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil or cooking spray
Pour 1/4 cup of pancake batter onto the skillet for each pancake
Cook until bubbles form on the surface, then flip and cook the other side until golden brown and cooked through
Serve the fluffy chocolate chip pumpkin pancakes hot with your favorite vegan toppings like maple syrup or vegan whipped cream
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