Just in case you need another indulgent meal for Thanksgiving morning… I made these delicious pancakes a couple of weeks ago on a lazy morning. There was lots of happy food noises going on around the table. My youngest ate four pancakes, which I didn’t feel too bad about, considering this recipe is relatively healthy, as far as pancakes go…
Pumpkin Chocolate Chip Pancakes
- 1 1/2 cups whole wheat pastry flour, or for gluten-free pancakes, simply sub your favorite gluten-free flour blend. I use this one.
- 1 tablespoon baking powder
- 1/4 cup pure maple syrup
- 1 teaspoon sea salt
- 1 1/4 cups coconut milk (from a carton, not a can)
- 2 t. apple cider vinegar
- 2 tablespoons ground flax seeds
- 1/2 cup canned or pureed pumpkin
- 1 tablespoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 cup vegan chocolate chips
Method: whisk together the dry ingredients. Stir in the wet ingredients. Stir with a wooden spoon til just combined. This batter needs to rest for about 10 minutes so that it will begin to rise for fluffiness, so while you’re waiting, start preheating your pancake skillet, I use a large griddle so I can cook more pancakes at once. Lightly oil (or use a non-stick skillet) the skillet/griddle and measure out pancake batter with a 1/3 cup measure. Cook pancakes for about 3-4 minutes on each side.