Baked Pumpkin Chocolate Chip Pancakes
Total Steps
13
Ingredients
15
Tools Needed
10
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From Jessica's KitchenIngredients
- 2 tablespoons sunflower oil
- 3 tablespoons granulated cane sugar
- 2 tablespoons ground flax meal
- 2 tablespoons water
- 1/2 cup coconut yogurt (So Delicious, vanilla flavor)
- 1 cup coconut milk (So Delicious, original flavor)
- 1/4 teaspoon ground cloves
- 2 teaspoons pumpkin spice
- 1/2 teaspoon aluminum free baking soda
- 1 teaspoon aluminum free baking powder
- 2/3 cup brown rice flour
- 1/3 cup tapioca flour
- 1/3 cup teff flour
- 3 cups roasted pumpkin puree
- 1/3 cup vegan chocolate chips (Enjoy chips brand)
Instructions
Step 1
Preheat the oven to 350 degrees F
Step 2
Combine water, flax meal, and oil in a small bowl. Set side.
Step 3
Sift all the flours, baking powder, baking soda, pumpkin spice, clove, set aside.
Step 4
In a large bowl, add sugar, pumpkin puree.
Step 5
Mix with a handheld mixer on medium speed until combined.
Step 6
Reduce to low, add 1/3 of the flour, mix until just combined,
Step 7
Add 1/3 of the coconut milk, repeat until all flour and milk has been blended.
Step 8
Add the yogurt, mix until just combined.
Step 9
With a mixing spoon, fold in chocolate chips until blended.
Step 10
With a 1/4 cup sized bakers measuring spoon, spoon batches onto two parchment lined baking sheets or greased pans.
Step 11
Use a smaller or larger measuring spoon for different sizes if desired.
Step 12
Bake for 22-25 minutes or until a toothpick inserted comes out just a little moist.
Step 13
Let it cool 2-3 minutes before serving.