Add some spice in your everyday ole’ breakfasts with these Pumpkin Chocolate Chip Pancakes. They’re totally gluten-free, made from oat flour and sweetened with only a contact of maple syrup. you'll fall head over heels for these fluffy and spicy and pancakes!


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  • 2 cups oat flour (ground up oats)
  • 2 tsp baking powder
  • 1/4 tsp sea salt
  • 1 1/2 tsp pumpkin spice
  • 3/4 cup pumpkin puree
  • 1 cup unsweetened almond milk
  • 1 egg
  • 1 tsp vanilla extract
  • 1 T maple syrup + more for topping, if desired
  • 1/3 cup mini chocolate chips (I use Enjoy Life dairy-free chocolate chips)
  • coconut oil for pan

  1. In a large bowl integrate oat flour, baking powder, sea salt and pumpkin spice
  2. In a separate bowl combine pumpkin, almond milk, egg, vanilla extract and 1 T maple syrup.
  3. Add wet substances to dry and stir to combine.
  4. Stir in chocolate chips.
  5. If batter is simply too thick upload in a bit more almond milk.
  6. Spray or soften coconut oil in a large pan over medium warmness.
  7. Upload a 1/3 cup of batter to form pancakes.
  8. Prepare dinner till all bubbles have popped (about 3 mins) & flip over for 1 min. Repeat till all batter is used.
  9. Serve warm with maple syrup, nut butter or preserves.

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