Vegan Pumpkin Spice Chocolate Chip Pancakes
Serves 1135 mins prep45 mins cook
It’s pumpkin season folks! These Pumpkin Spice Chocolate Chip Pancakes are going to be your new favorite breakfast treat this season. They’re easy to make, soft, fluffy and delicious!
0 servings
What you need
Instructions
Combine the apple cider vinegar and almond milk in a small bowl or liquid measuring cup. Set aside. 1¼ cup unsweetened almond milk,1 tbsp apple cider vinegar In a large bowl combine all of the dry ingredients. 1½ cups all purpose flour,⅓ cup brown sugar,1 tbsp baking powder,1½ tsp pumpkin spice seasoning,pinch of salt Add in the wet ingredients, then gently whisk together until mostly smooth. 1¼ cup unsweetened almond milk,1 tbsp apple cider vinegar,½ cup pumpkin purée,1 tsp vanilla extract,2 tbsp vegan butter Stir the dairy-free chocolate chips into the batter. ½ cup dairy-free chocolate chips Using a ¼ measuring cup, scoop out a spoonful of the batter onto a well oiled (can use additional vegan butter or cooking spray), heated pan. Once the pancake begins to bubble, flip it over using a spatula. Remove once the pancake is golden brown on both sides. Repeat until finished. Enjoy!View original recipe