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.
Serve with Kathy Hester’s Pumpkin Coconut Caramel Sauce and Rice Whip if desired.
Vedged Out 
Reblogged this on The ObamaCrat™.
You could certainly leave out the chocolate chips and sub agave for the pure maple syrup 🙂
Yum! I have to work at 7 Thanksgiving morning, but these will be a perfect weekend treat!
These look so delicious! I am going to have to try these on Thanksgiving. Thanks for the recipe 🙂
Holy crap! These look too good to be true.
Long time Susan! Hope you are well my dear!
I am. I hope you are too.
Ashamedly, I have been silently following (lurking) your blog without really commenting. Sorry about that. 😉
I do hope you had a wonderful vegan thanksgiving.
Warm regards,
Susan
Can I come to yours for breakfast? They look amazing! And what gorgeous colour x
Yum!! I LOVE pumpkin pancakes and the pumpkin/combo is one of my current faves!
that photo. STUNNING. and isn’t Kathy’s caramel recipe SO GOOD??
making these cakes soon…
Ha! Thanks Babe! I’m in love with most everything Kathy makes, but that sauce was the bomb!!!
action shot!! that is a tall stack o pancakes
i love your simple recipes. i added your cheese and mashes potatoes to the suggested TG potluck menu. lets see if anyone picks them up !
You are a sweetheart! Happy Thanksgiving my dear!!!!
Just made these for breakfast! They were delicious. Thank you for sharing the recipe 🙂
I’m so glad you enjoyed them! Happy Thanksgiving!!!
Girl, you are killing me with all of these amazing dishes! Bookmarking now 🙂 THANK YOU!!
Just made these with a straight sub of spelt for ww flour- perfect! Thank you!!! 🙂
Can you make with almond or soy milk instead of coconut?
Of course!
Reblogged this on bevsfoodhaven and commented:
yummy, sounds like something i need to try
Yummy Somer – what a delicious combination! And with pumpkin, coconut caramel sauce on top 🙂 Heaven!
Hey Somer!
Your pancake recipe was a big success! I have made it 2 already & my friends, me & my husbandd loved it immensely!! Yeahhh! I hope you are well & okey! Missed you heeps! 🙂 xxx
Yay! You are the sweetest! So glad you all enjoyed it! Things are crazy around here, but not all bad! Take care my friend! xx
yeahh!
These look delish!! 🙂