One of the amazing things about Autumn is that it's almost a necessity to start adding pumpkin puree to everything that comes out of the kitchen. The other amazing thing about it is that Dayv loves pumpkin, and can't get enough of it. Pumpkin ice cream for dessert and then pumpkin pancakes for breakfast the next morning.
These pancakes are super moist, lightly sweet, pumpkiny, and has Dayv's (not so) secret ingredient of chocolate chips. They were the perfect weekend breakfast for Dayv utilizing one of his favorite seasonal ingredients. Next I'll be making pumpkin pie, pumpkin smoothies, and pumpkin chili. Tis the season...to eat pumpkin at every meal.
makes approximately eight pancakes
-1/2 c sorghum flour
-1/4 c millet flour
-1/4 c tapioca flour
-2 tsp brown sugar
-1 tsp baking powder
-1/4-1/2 tsp pumpkin pie spice
-3/4 c almond milk plus more if needed
-1/2 c pumpkin puree
-1 tsp apple cider vinegar
-1/4 c vegan chocolate chips
In a medium bowl, whisk together all dry ingredients. Stir in almond milk and pumpkin puree. Add more almond milk, one tablespoon at a time, until desired consistency is reached. Stir in apple cider vinegar. Fold in chocolate chips. Allow batter to thicken for 3-5 minutes.
Heat a pan over medium heat. Coat with Earth Balance. Drop a 1/4 cup of batter onto pan. Cook for 4-5 minutes, or until pancake begins to puff up with little air bubbles and pull away from pan. Flip and cook for an additional 3-4 minutes. Repeat with remaining batter. Top with a generous slathering of Earth Balance(like Dayv), or maple syrup, and a sprinkling of pumpkin pie spice. Enjoy!